Fresh Mackerel Fillets with Lemon, Parsley and Shallots

Day 1 with my niece: she ate toast for breakfast; rice, chips and pita bread at lunch; plus a mango flavour ice cream, a chocolate yoghurt, and a double chocolate ice lolly throughout the afternoon.  I did manage to feed her a big bowl of fruit salad and dinner with lots of veg, and there may have been a mango somewhere near the mango ice cream at some point in its production. But mostly I feel like a failure.  The weightlifting didn’t go so well either, she called the bar a stick and had absolutely no interest in lifting anything other than her handbag and iPhone. But I’m not giving up yet, I have another day to make her see the light.

As she loves fish and we were in Borough Market today, I bought some awesome fresh mackerel fillets for dinner.

Here’s what you need to make this:
8 mackerel fillets (4 fish)
2 shallots, thinly sliced
a handful of parsley, chopped
freshly squeezed juice and rind of 1 lemon
½ tsp of saffron strands
olive oil
salt and freshly ground black pepper

How to make them:
Preheat your oven to 180C.
Tear off a large piece of foil and line a baking tray.  The foil should be big enough to wrap the fish.
Wash the fillets, pat dry with kitchen towel and place in the foil.
Drizzle with olive oil.
Squeeze the lemon over the fillets and sprinkle on the lemon rind.  By the way, it helps if you grate the lemon rind before cutting the lemon in half, especially if you have torn hands.
Throw the parsley, shallots and saffron over the fish.
Sprinkle with salt and black pepper.
Wrap in the foil and bake for about 20 minutes.

Serve it up and enjoy.  By the way, sorry about the slightly rubbish photo, I promise they tasted amazing!

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