mommy's freestyle fish

Name: mommy's freestyle fish
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 7 Stem(s) Thyme; 150 g Fresh cream; 7-10 Tbsp Sea salt, freshly ground pepper; 5 TABLESPOONS Olive oil; 4 fresh mackerels (à 300-350 g; have them filleted by the fishmonger; yields approx. 1 kg fillet with skin); 3 TABLESPOONS Lemon juice; 4 (approx. 500 g) big tomatoes; 1 Onion; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

7 Stem(s) Thyme
150 g Fresh cream
7-10 Tbsp Sea salt, freshly ground pepper
5 TABLESPOONS Olive oil
4 fresh mackerels (à 300-350 g; have them filleted by the fishmonger; yields approx. 1 kg fillet with skin)
3 TABLESPOONS Lemon juice
4 (approx. 500 g) big tomatoes
1 Onion
baking paper

Directions

1
Wash the thyme and shake dry. Put 4 stems aside and pluck the leaves from the rest. Mix thyme leaves and crème fraiche, season with a little salt and pepper.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line four ovenproof tins or a fat pan with baking paper. Spread with 2 tablespoons of oil, sprinkle with a little salt and pepper.
3
Wash the mackerel fillets, dab dry and place them on top with the skin side down. Sprinkle with lemon juice and 2 tablespoons of oil, season with salt and pepper. Bake in a hot oven for about 10 minutes.
4
In the meantime wash and slice the tomatoes. Peel onion and cut into thin rings. Take the fish out of the oven. Put tomatoes and onion rings on the fillets and season with salt and pepper.
5
Spread crème fraiche on it. Sprinkle with 1 tablespoon of oil. Place thyme stalks on top. Bake in a hot oven at the same temperature for 10-15 minutes. Serve with rice.