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Celebrating Seafood in the East Neuk of Fife ...

Roasted Mackerel and Thyme Vegetables


2 x 115g (4oz) mackerel or herring fillets, fresh or defrosted
1 red pepper, de-seeded and quartered
1 red onion, quartered
2 courgettes, sliced
1 aubergine, cubed
3 x 15ml spoons (3 tablespoons) olive oil
1 x 15ml spoon (1 tablespoon) honey thyme sprigs
1 x 15ml spoon (1 tablespoon) lemon juice
salt and black pepper

Roasted Mackerel and Thyme Vegetables

Preheat the oven to 240°C/475°F, Gas Mark 9 Place the red 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. Cook for 35 minutes, tossing occasionally to make sure you have an even covering of oil.

Lay the fillets on a board, skinned side uppermost and roll, securing with a cocktail stick. Add the fish to the tray. Sprinkle with lemon juice, season and cook for a further 10 minutes. Serve the fish and vegetables with flavoured risotto rice.

Tip: When cooked, flake the fish through rice for children of about one year.



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