Mackerel en papillote with potatoes, lemon and rosemary

Ingredients

For 1 serving

• Mackerel140 g
• Potatoes150 g
• Mixed salad greens80 g
• Extra virgin olive oil5 g
• Lemon0.5
• Rosemaryto taste
• Saltto taste

Contains: fish

Method

1. Heat a conventional oven to 200 °C. Peel the potatoes and cut them into roughly 2 cm cubes.
2. Toss the potatoes in a baking tray with half the oil, a sprig of rosemary and a pinch of salt and roast for 25 minutes in total.
3. Meanwhile wash the lemon and cut a few thin slices. On a sheet of baking paper lay the salted mackerel with the lemon slices and a few rosemary needles and close the parcel tightly by rolling the edges.
4. When the potatoes have had 10 minutes, put the parcel in the oven and cook for 15 minutes, until the mackerel is opaque and flakes and the potatoes are golden.
5. Wash and dry the mixed salad and dress it with the remaining oil and a pinch of salt.
6. Open the parcel carefully (watch the steam) and serve the mackerel with the potatoes and salad.