Preparation:
PREPARATION AND ASSEMBLY:
Cut 4 parchment or foil pouches. Cut 8 thin slices of lemon. Mince the parsley. Center 1 lemon slice on one side of each pouch, sprinkle with 1 1/2 teaspoons parsley, and cover with a mackerel fillet. Sprinkle each fillet with 1/8 teaspoon salt, and brush with 1 teaspoon of mustard. Top fish with 1 tablespoon butter, a second lemon slice and 1 1/2 teaspoons parsley. Seal the pouches. (Can refrigerate parchment pouches up to 4 hours; foil pouches overnight.)
For microwave, assemble fillets with garnish in 4 microwave-safe oven cooking bags or freezer-weight zipper-lock bags. Press out excess air and loosely knot the open end or seal the zipper-lock. (Can refrigerate pouches overnight.)
COOKING AND SERVING:
Adjust oven rack to middle position and heat oven to 400°F. Put pouches on a baking sheet and bake 7 minutes. Transfer pouches to serving plates and carefully pierce each pouch to permit steam to escape. Serve immediately.
Or, microwave at 60 percent power for 6 minutes. Carefully pierce and cut pouch open, transfer contents to plates, and serve immediately. |
