Recipe
for :
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Summer Baked Mackerel - Caballa al Horno
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This
recipe for Summer Baked Mackerel - Caballa al
Horno has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This fish is an excellent choice for summer lunches
and evening meals. Simply serve with salad, potatoes
and a glass of chilled fino sherry.
Ingredients
for Summer Baked Mackerel
4 large mackerel
Handful fresh parsley roughly chopped
1 small lemon cut into slices
Teaspoon dried thyme
Salt to season
How
to make Summer Baked Mackerel
- Wash
the fish under running water and clean out the innards.
- Place
on a baking sheet which has been covered with baking
foil and lightly oiled.
- Cover
each fish with parsley, a slice of lemon, a pinch
of salt and a little thyme.
- Cover
the fish with another piece of baking foil and fold
over the edges to make a parcel (you can pour in a
little dry sherry or white wine for extra flavour)
- Cook
for 40 - 45 minutes in a moderate oven until cooked
through.
Any
left over fish can be served with sliced tomatoes and
a drizzle of olive oil for a light refreshing tapas
dish.
Serves
4
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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