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Mackerel en Papillote

James Martin creates an easy and healthy fish recipe on his road trip around Brittany.


  • For the radishes and onions

  • 14 babywhite onions, peeled

  • 12 Radishes

  • 1 tbsp clear Honey

  • pinch Cumin seeds

  • For the mackerel

  • 1 banana shallots, chopped

  • 1 Lemon, sliced

  • bunch of coriander

  • bunch of chives

  • 2 sprig thyme

  • 2 mackerel, gutted and washed


  • 1.

    Cook the onions in 100ml of water until tender. Add the radishes and cook for about 2-3 minutes.

  • 2.

    Add the honey and cumin seeds and cook for a further 5-6 minutes. The colour of the radishes will gradually start to run and form a glaze. When nearly all the liquid has evaporated, remove from the pan from the heat and season.

  • 3.

    For the mackerel, preheat the oven to 180C/gas 4 or heat a barbecue until the coals are very hot.

  • 4.

    Put two sheets of tin foil about the size of a broad sheet newspaper on the work surface (or you can use greaseproof paper if you are cooking in the oven).

  • 5.

    Divide the shallots, lemon and herbs between the two pieces of foil. Sit the mackerel on top and score the skin with a sharp knife. Season with salt and pepper. Drizzle a tablespoon of water over the top and fold over the foil to form parcels.

  • 6.

    Put the parcels on the barbecue or in the oven to cook for 8-10 minutes.

  • 7.

    Open the parcels and divide the onion and radish mix between the two to serve.


Recipe reproduced with permission of Good Food Channel.

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