- 2 slices cod
- 1 garlic clove
- 4 tablespoonfuls olive oil
- 1 tablespoonful chopped capers
- 3 boned and chopped anchovies
- 1 tablespoonful chopped parsley
- 1 heaping tablespoonful (1 oz.) butter
- A few bread crumbs
- Salt and paprika to taste
Rub a shallow fireproof dish with a cut clove of garlic, then lay in the fish and add the oil.
Bake in the oven, and when three parts cooked take out and sprinkle in the capers, anchovies, parsley, bread crumbs, salt, and paprika; divide the butter into tiny pieces, lay it on the top, and return it to the oven to brown and to finish cooking.
Serve hot in the casserole.
COLD MACKEREL, VINAIGRETTE
- 1 mackerel
- 1 bunch parsley
- 1 slice lemon
- 6 tablespoonfuls tarragon vinegar
- 2 teaspoonfuls made mustard
- 1 teaspoonful salt
- 12 tablespoonfuls olive oil
- 1 teaspoonful chopped shallots
- 1 teaspoonful chopped parsley
- 1 tablespoonful chopped gherkins and capers
Clean the mackerel, leaving the head on, wrap it in a piece of cheesecloth, and boil in boiling salted water until tender.
The water should contain a little vinegar. Put the tarragon vinegar into a basin, add the mustard, salt, olive oil, parsley, shallots, gherkins, and capers. Remove the cloth from the fish, then lay the mackerel in an earthenware dish, pour the sauce over it and let it marinate thoroughly. It should be put into the refrigerator as soon as cool.
Serve cold in a bed of parsley garnished with slices of lemon.