Ingredients
- 4 fillets of the freshest mackerel
- 4 rashers of rindless streaky bacon
- 8 leaves of fresh sage
- A drizzle of sunflower oil
- 8 cooked new potatoes in their skins
- A few knobs of butter
- 2tbs malt or white wine vinegar
- Salt and black pepper
1 Firstly, make sure the mackerel has no bones. The best way to do this is to run your forefinger down the length of the flesh. If you feel some, it's best to cut them out, making a V-shaped incision carefully with your knife.
2 Wrap each fillet with a rasher of bacon, incorporating a sage leaf in each.
3 Drizzle sunflower oil on the bottom of an oven tray and lay the mackerel fillets on the tray.
4 Break the potatoes around the fish, then dot with the butter and the remaining sage leaves. Drizzle over the vinegar and season.
5 When ready to eat, preheat a grill, then pop the tray under. Cook for 10 -12 minutes until the bacon crisps a little and the fish is cooked. Serve straight away.
