Ingredients
- 4 large mackerel fillets with the bones removed 250g cooked beetroot
- 125g bocconcini mozzarella
- Olive oil
- Balsamic glaze
- Maldon sea salt
- Freshly milled black pepper
- ½ bunch of spring onions, finely sliced 1 small bunch of dill
- Tin foil Greaseproof paper
Preparation
- Cut 4 20cm x 20cm squares of tin foil and place a square of greaseproof paper the same size on top of each.
- Cut the beetroot to roughly the same size as the mozzarella, then strain the mozzarella and mix with the beetroot.
- Dress the beetroot and mozzarella with the olive oil and balsamic glaze. Season with salt and pepper and add the spring onions.
- Divide the mixture between the four pieces of greaseproof paper and foil, placing the mix in the centre. Season the mackerel fillets on both sides with salt and pepper and then place them on top of the beetroot. Drizzle a little extra olive oil on top.
- Seal the parcel by bringing the two corners of the left-hand side together and then doing the same on the right-hand side. Pinch both sides together and then pinch along the top of the parcel, and finally down the sides to seal it.
- Check that the beetroot is still underneath the mackerel and that the parcel edges are well sealed. You can keep these in the fridge for up to a day.
- To cook, place in an oven at 180C/gas 4 for 20-25 minutes. When cooked, open the parcels to serve and finish with some chopped dill.
Notes
https://www.theguardian.com/lifeandstyle/2011/apr/04/baked-mackerel-mozzarella-beetroot-recipe
