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Maquereaux en Papillotes   HT  MC  French  45mins

Serves  4    Hot  Fish  Main Course Eggless  France  Europe


4 Mackerel

Salt and Black Pepper

2 Shallots, finely chopped

2  teasp Dried Mixed Herbs

75g/3oz Softened Butter

50g/2oz Fresh White Breadcrumbs

Lemon Wedges to serve




1. Preheat the oven to 220C, 425F, Gas mark 7 and cut 4 large circles (at least 2 inches larger in diameter than the length of the fish) of greaseproof or parchment paper.


2. Remove the heads from the fish, trim, gut and wash under cold running water.


3. In a bowl, mix together the shallots, herbs, 50g/2oz of the butter and breadcrumbs until well blended.


4. Divide the mixture into four and use to stuff the cavities of the fish, pressing it firmly in.


5. Spread the remaining butter over one half of each of the 4 circles of greaseproof paper, then place the fish on top of the butter. Fold the paper over and fold up the edges several times to create a


6. Place the parcels in a roasting tin, preferably with a wire rack in the bottom and bake in the oven for 25 minutes until tender.


7. To serve - transfer the unwrapped parcels to individual plates and garnish with lemon wedges. Serve hot allowing each diner to unwrap their own parcels.




More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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