Roasted Mackerel and Thyme Vegetables

Ingredients

4 x Regal Mackerel or Herring Fillets, fresh or defrosted

1 Red pepper, deseeded and quartered

1 Red onion, quartered

2 Courgettes, sliced

1 Aubergine, cubed

3 x 15ml spoon (3 tbsps) Olive oil

1 x 15ml spoon (1 tbsp) Honey

Thyme sprigs

1 x 15ml spoon (1 tbsp) Lemon juice

Salt and pepper

Method

1) Preheat the oven to 240°C/475°F/Gas Mark 9


2) Place the pepper, onion, courgettes and aubergine onto a greased baking tray. Mix the oil and honey and pour over the vegetables and mix until coated. Add the sprigs of thyme.


3) Cook for 35 minutes, tossing occasionally, to make sure you have an even covering of oil.


4) Lay the fillets on a board, skinned side uppermost and roll, securing with a cocktail stick.


5) Add the fish to the dish. Sprinkle with lemon juice, season and cook for a further 10 minutes. Serve the fish and vegetables with flavoured risotto rice.

Serves: 2

Provided By: Sea Fish Authority