Recipe with courtesy of Waitrose
Ingredients
2 mackerel, de-boned into 4 fillets with all small bones removed. Cut each fillet into two lengthways. Skin is left on.
8 slices of rindless streaky bacon
16 fresh sage leaves
1 tbsp olive oil
Method
Preheat the oven to 220°C, (428°F gas mark 7)
Plaster 2 sage leaves onto each fillet, then wrap bacon around it. A sage leaf should protrude from each side of the bacon. Season with salt and pepper and brush with a little olive oil.
Plaster 2 sage leaves onto each fillet, then wrap bacon around it. A sage leaf should protrude from each side of the bacon. Season with salt and pepper and brush with a little olive oil.
Place the fish on a baking tray, skin-side up. (I sprayed the tray with non-stick spray.) Bake for 15 minutes till the skin and bacon are crisp.
I cooked this in the UK and my sage plants are in France, so I did use dry sage. Next time I cook this, I will make sure that I use fresh sage leaves. I also only had back bacon on hand but I think streaky would have been better.
We both enjoyed this dish and the bacon was a delicious addition to the flavour of the fish.
Enjoy.
