Mackerel fillet baked in foil
Ingredients
For
2
personnes
- 2 mackerel fillets
For the marinade:
- 2 tablespoons of rice vinegar
- 2 tablespoons of Viandox
- 2 tablespoons of soya sauce
- 2 tablespoons of traditional-style olive oil
- 2 tablespoons of lemon juice
- Pepper
- Chopped parsley
Tip
For this mackerel fillet en papillote, we recommend an olive oil with a traditional flavour: PDO Provence – ripened olives, PDO Vallée des Baux-de-Provence – ripened olives, PDO Aix-en-Provence – ripened olives, or an old-fashioned-style olive oil or one made from ripened olives…
Instructions
- First, prepare the marinade by mixing all the ingredients together. Then place the mackerel fillets in an airtight container. Pour the marinade over the fillets and leave to marinate for 45 minutes in the fridge.
- Preheat the oven to 210°C.
- Next, cut two pieces of baking paper large enough to wrap each fillet in a parcel. Then place the fillets in the baking paper, drizzle them with the marinade and seal each parcel.
- Bake in the oven for 8 to 10 minutes.
Serve with rice or potatoes.
Tip
For this mackerel fillet en papillote, we recommend an olive oil with a traditional flavour: PDO Provence – ripened olives, PDO Vallée des Baux-de-Provence – ripened olives, PDO Aix-en-Provence – ripened olives, or an old-fashioned-style olive oil or one made from ripened olives…
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
You might also be interested in
Red mullet and mixed vegetable fritters, olive oil