07/09/2014

Herring? What a jerk!

It's Sunday morning, I've got a herring and a hankering for something spicy ...

Clean, scale and gut your fish, washing out the cavity, slash the skin, rubbing in jerk seasoning and fill the cavity with lemons.

Place into an ovenproof dish, scatter over some onion rings, courgette, mushrooms, perhaps capers and commit to the oven for about 15 minutes before flipping over for another 10 to finish off. 200C (400F?) will do nicely.

Herring? What a jerk!

The jerk seasoning? Take a few scallions, top tail and shred, a handful of fresh thyme, a couple of Scotch Bonnet peppers and some salt. Mash the lot together. That's your seasoning.

Retrieve, plate up and enjoy ...

Herring? What a jerk!

Oily, fatty protein. What a way to start the day!

Have a great Sunday!

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