Mackerel en Papillote

Mackerel en Papillote

Mackerel en Papillote

Cook Time
45 Minutes
Shoals of mackerel come to British shores between April and September, making it the perfect time for a fresh, seasonal summer recipe that’s packed with goodness. En Papillote (making a parcel out of parchment or foil) is a fantastic French way to cook fish, as it locks in all of the moisture and steams cooks the contents. Mackerel is well suited for this style of cooking as it’s a more dense fish, meaning it won’t fall apart while steamed. This mackerel recipe packs in plenty of flavour, as the fish is marinated with earthy coriander, peppery parsley and fragrant bay leaves. Serve this easy fish recipe with lemon wedges for an acidic tang, and fresh vegetables.
  • 4 small whole mackerel, gutted and cleaned, heads and tails removed if desired

  • 75 gram (3 ounce) butter, slightly softened

  • 2 teaspoon Ground Coriander

  • 2 teaspoon Flat Leaf Parsley

  • ½ teaspoon Garlic Granules

  • ¼ teaspoon Ground Black Pepper

  • ¼ teaspoon Sea Salt

  • 2 teaspoon lemon juice

  • 8 Bay Leaves, , torn into pieces

  • 1 lemon, quartered, to serve

Key Products
Ground Coriander

Product Information

£ 1.61/unit,24g
Flat Leaf Parsley

Product Information

£ 1.69/unit,3g
Garlic Granules

Product Information

£ 1.80/unit,47g
Ground Black Pepper

Product Information

£ 2.20/unit,33g


  • 1 Wrap each fish in foil, place on a baking sheet and cook in the oven for 30 minutes. Serve with lemon quarters.
  • 2 Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
  • 3 Deeply score the fish along one side at 2cm (1") intervals. Place the butter, Coriander, Parsley, Garlic Granules, Pepper, Salt and lemon juice in a small mixing bowl and blend together. Spread the butter mixture into the cavity and scores of the fish, together with the pieces of Bay Leaf.