1 mackerel, cleaned
1/2 bulb fennel
1/2 red pepper
1/2 red onion
1/2 red chilli
2 cloves garlic
Dash of Pernod
Salt
Slice the fennel, red pepper, red onion and chilli and place on a sheet of foil big enough to wrap the mackerel in. Lay the mackerel on top, and place the garlic cloves inside the body of the fish. Pour over the Pernod and sprinkle with a little salt. Wrap up the foil tightly to seal everything in.
Bake in the oven (200C) for thirty minutes. Serve with plain boiled or steamed potatoes.
1/2 bulb fennel
1/2 red pepper
1/2 red onion
1/2 red chilli
2 cloves garlic
Dash of Pernod
Salt
Slice the fennel, red pepper, red onion and chilli and place on a sheet of foil big enough to wrap the mackerel in. Lay the mackerel on top, and place the garlic cloves inside the body of the fish. Pour over the Pernod and sprinkle with a little salt. Wrap up the foil tightly to seal everything in.
Bake in the oven (200C) for thirty minutes. Serve with plain boiled or steamed potatoes.
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