Baked mackerel with wild cherries

Baked mackerel with wild cherries

By
From
Polska
Serves
2
Prep
45 mins
Photographer
Laura Edwards

Mackerel is one of the more sustainable fish on the market, as well as one of the most healthy – as a general rule oily fish tend to have a lot more nutritional value than delicate white fish. However, it does need strong flavours to complement it. I find the flavours of wild cherry – also known as sour cherry – and cinnamon stand up well to the strong tasting mackerel. If you can’t get hold of wild cherries, then you can use normal cherries and replace the balsamic vinegar with lemon juice.

Ingredients

Quantity Ingredient
2 mackerels, cleaned and gutted
rapeseed oil, for drizzling
100g wild cherries, pitted, (if unavailable use normal cherries and add 2 tablespoons of lemon juice)
1/4 teaspoon ground cinnamon
1 tablespoon balsamic vinegar
salt, to taste
black pepper, to taste

Method

  1. Preheat the oven to 200°C.
  2. Place the mackerel on a baking tray lined with baking paper, drizzle with rapeseed oil and season well with salt and pepper, massaging it well both inside and outside the fish.
  3. Combine the cherries and ground cinnamon in a bowl, season lightly with salt and pepper and pour over the balsamic vinegar. Stuff the insides of the mackerel with the mixture and use toothpicks to hold the filling inside. Scatter any remaining cherries around the fish.
  4. Bake in the oven for 25 minutes until the top of the mackerel is crisp.
Tags:
polish
eastern european
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