Baked mackerel coated in Alexanders & Wild Fennel Seeds, then stuffed with Marsh Samphire brings this dish alive with the full flavours of estuary & seashore.
I gathered the marsh samphire and wild seeds over a 50 foot area while walking my trusted hound. The mackerel I bought from Mary & Kay at Sidmouth Trawlers, whose family have been sustainably fishing Lyme Bay for generations. It’s as local and fresh as it gets without having to catch the blighters yourself!
Serves 6
- 5 tablespoons medium pinhead oatmeal
- 1 tablespoon flour
- 1 tablespoon crushed Wild Fennel seeds
- 1 tablespoon crushed Alexanders seeds
- Salt and black pepper
- 6 whole mackerel, cleaned with heads left on
- Marsh samphire
- Lemon slices
- Olive oil
Combine the first five ingredients and spread out on a large plate Wet the mackerel under a cold tap, shake and roll them in the dry mixture. Lay them on an oiled baking tray. Tuck a couple of lemon slices in each body cavity with some marsh samphire spilling out. Sprinkle over a generous amount of olive oil Place in a hot oven at 200ºC or gas 6 for 15-20 minutes depending on the size of the fish.