Mackerel Parcels with Capers

📝 Ingredients

• 4 fresh mackerel fillets (about 75 g each)
• 500 g waxy potatoes
• 2 tomatoes (about 120 g each)
• ½ red onion (about 60 g)
• 2 tbsp drained capers (20 g)
• 1 lemon (½ sliced, ½ juiced)
• 1 tbsp olive oil (½ for the parcels, ½ for the potatoes)
• 2 tbsp chopped fresh parsley (about 8 g)
• ½ tsp dried thyme
• Salt, black pepper

🍴 Utensils

• Saucepan with steamer basket and lid
• Parchment paper
• Baking sheet
• Chopping board
• Kitchen knife
• Mixing bowl

📖 Steps

1. Preheat the oven to 180 °C (fan 170 °C) and bring 3 cm of water to a simmer in the saucepan. Peel the potatoes, cut them into even 3 to 4 cm pieces, put them in the steamer basket, cover and cook for 20 to 25 minutes.
2. Meanwhile, dice the tomatoes into 1 cm pieces, removing some of the seeds and juice so the parcels don't end up swimming in liquid. Thinly slice the red onion, cut half the lemon into thin slices and squeeze the other half.
3. Run your finger over the flesh of the fillets to find any small bones and remove them. Pat the fillets dry with kitchen paper and season lightly with salt: the capers already add plenty of saltiness.
4. Cut 2 large sheets of baking parchment, about 40 cm each. Divide the tomatoes, onion, capers and thyme between the centres of the sheets, season with pepper and drizzle with a little oil (½ tbsp in total for both).
5. Place 2 fillets skin side down on each bed of vegetables, top with lemon slices and drizzle with 1 tsp lemon juice. Close by bringing the long edges together and folding them over several times, then fold in the ends.
6. Place the parcels on the baking tray and bake for 15 minutes. They should puff up; the fish is cooked when it is opaque and flakes easily with a fork. Don't cook any longer, or the mackerel will dry out.
7. Check the potatoes: the tip of a knife should slide in without resistance. Put them in the mixing bowl with the rest of the oil, the parsley, the remaining lemon juice, salt and pepper, and toss gently.
8. Serve each parcel on a plate with the potatoes and open it at the table, keeping your face away, as the escaping steam is scalding. Spoon the cooking juices over the fish and potatoes.