Baked Mackerel with Rosemary and Potatoes

The juices from the lovely fresh mackerel in Clodagh McKenna’s recipe meld with the red onion and baby potatoes to create a subtly sweet, flavoursome dish.

NOTE: Although the recipe suggests a cooking time of 15 minutes, many might prefer the fish a little more cooked and so the time should perhaps be extended anything up to 25 minutes.

CLICK HERE to go to the recipe.


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