Solo Fish Dinner of Mackeral, Fennel Olive & Herbs with Lemony Spring Potatoes

Serves 1-2


1 small whole mackerel, cleaned and deboned if possible
1 small fennel bulb, sliced thin
¼ cup calamata olives, pitted and sliced
1 lemon (half sliced and the other juiced)
Baby spring potatoes, cut in half
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
½ cup cherry tomatoes halved
Tin foil


Preheat over to 400°F. Season the mackerel with salt and pepper and place in the center of a 12×12 piece of tin foil. Place the fennel on top of the fish and a few sliced underneath, the same with the lemons. Place the potatoes on top and drizzle the lemon juice over the top of the potatoes. Sprinkle with the oregano, thyme and tomatoes and season again with salt and pepper. Fold the foil packet up like a package so that all sides are secure tightly and the cooking liquid cannot leak out. Place the packet on a baking sheet and place in the oven and bake for about 20 minutes. Remove from oven unwrap package and let steam out before serving.