A simple dish, Mackerel in White Wine Sauce may be served with French beans and creamed potatoes.
4 mackerel, cleaned and filleted
1 teaspoon salt
½ teaspoon black pepper
½ oz. butter
6 fl. oz. fish stock
6 fl. oz. white wine
2 tablespoons dry sherry
2 teaspoon fennel seed
1 teaspoon grated lemon rind
Place the mackerel fillets on a plate and sprinkle them with the salt and pepper.
Grease a shallow ovenproof dish with half of the butter. Place the fillets in the dish and dot with the remaining butter.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
In a medium-sized saucepan, bring the stock, wine, sherry, fennel seed and lemon rind to the boil over high heat. Boil the liquid for 10 minutes or until it has reduced by half. Remove the pan from the heat and pour the liquid over the fillets.
Place the fillets in the oven and bake them for 10 to 15 minutes or until they flake easily when tested with a fork.
Remove the dish from the oven. Transfer the fillets and their cooking juices to a warmed serving dish and serve immediately.