Rollmopped herrings and mackerel with parsley, garlic and lemon

Method

Rinse the fish. If your fishmonger hasn't already done this for you, remove the heads and enlarge the opening to the tail. Press down the full length of the spine with your thumb to loosen the bones, then gently pull out the backbone, nicking it at the base to leave the tail in place. Check the belly cavity and remove any remaining hair-fine bones. 

Heat the oven to 180°C (160°C fan oven)gas mark 4.  

Lay the fish flat, butterfly fashion, flesh-side upwards. Season with salt and pepper and sprinkle with parsley, lemon zest and garlic. Roll each fish up into a little bolster, tail upwards, and fix with a cocktail stick. Pack into a gratin dish, add a glass of white wine and enough boiling water to come halfway up the rolls, cover loosely with foil shiny side down, and bake for 15-20 minutes, depending on the thickness of the fillets. Leave to cool.

As a light lunch, serve with a warm couscous salad tossed with lots of chopped parsley, dressed with sea salt and lemon juice.