Mackerel and Potato Parcels (115)

h si F , e u c e b r a B 4

4 mackerel, cleaned and washed

1 small onion, grated
4 small tomatoes, sliced
1 lemon, thinly sliced
25g (1oz) butter
4 large potatoes, scrubbed
seasoning to taste

PLACE each mackerel on a rectangle of kitchen foil, then arrange slices of

tomato and lemon alternately along the fish. Sprinkle the onion over this. Dot
small pieces of butter evenly over the fish, then season. Wrap the foil firmly
round each fish, twisting the end to seal in the juices. Place the parcels in the
red embers of the barbeque, using cooking tongs for safety.
Rub the potatoes with butter or olive oil and salt and prick all over with a fork.
Wrap each one in double thickness kitchen foil and cook over the barbecue for
40-50 minutes of until cooked and crisp on the outside. Make cross cuts on
the top of each to insert a cheese, butter or chosen filling.
When both fish and baked potatoes are ready, it is simple to serve up a parcel
on each