Mackerel en papilotte

James Martin's fuss free recipe for mackerel cooked with fresh herbs, carrots and courgettes in neat little parcels
By James Martin
Mackerel en papilotte
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 carrots
  • 2 courgettes
  • 1 onion, thinly sliced
  • 4 large mackerel fillets
  • 1 bunch fennel, thinly sliced, leafy tops reserved
  • 1 lemon, sliced
  • 100 ml pastis


1. Using a peeler - pare the carrots and courgettes into ribbons.

2. Take four large rectangles of greaseproof paper and put the carrots, courgettes and onion into the centre. Top with the mackerel and season with salt and freshly ground black pepper.

3. Scatter the fennel tops, sliced lemon and basil over the fish and fold the paper in half crimping all the way around the edge leaving a small gap in one corner. Divide the pastis between each of the four parcels and then completely seal each packet.

4. Heat 2 large frying pans over a moderate heat and cook the packets for about 3-5 minutes until the fish is tender and juicy. You could also cook the fish in a hot oven at 210C/190Cfan/gas 7 for about 5 minutes. Open the packets at the table.

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