Spiced Mackerel in Parchment with Pine Nuts

• Makes 4 servings.

Ingredients:

• 8 medium (about 2 ounces/60g each) mackerel fillets, bones removed
• 2 tablespoons pine nuts
• ¼ teaspoon black peppercorns
• 4 cloves
• ½ teaspoon ground cinnamon
• Generous pinch of piment d’Espelette or hot paprika
• Fine sea salt
• ¾ teaspoon dried oregano
• Fleur de sel
• Fresh oregano sprigs for garnish (optional)

Instructions:

1. Preheat the oven to 450°F (230°C).
2. Rinse the fillets and pat them dry. Refrigerate until just before cooking.
3. Place the pine nuts in a small, heavy skillet over medium heat and toast them, shaking the pan often so the nuts toast evenly, until the nuts are golden, 4 to 5 minutes. Transfer the pine nuts to a bowl and reserve.
4. Grind the pepper and the cloves to a ne powder in a spice grinder or coffee grinder reserved for that purpose and mix in a small bowl with the cinnamon and piment d’Espelette. Lightly season each fillet with salt, then sprinkle an equal amount of ground spices evenly over each fillet. Sprinkle each fillet with an equal amount of dried oregano.
5. Cut four 12 × 8-inch (30 × 20-cm) sheets of parchment paper. Fold horizontally in half, then unfold them. Lay two seasoned fillets on each piece of parchment paper, about 2 inches (5 cm) below the fold line. Fold the upper half down over the fish so the edges meet. Brush the edges with water, then make a narrow fold all the way around to form a pocket, pressing firmly on the fold. Make another fold, this time crimping the edge as you go to seal the packet well. Repeat with the remaining llets and either refrigerate until you are ready to bake them or set them on a baking sheet and bake in the preheated oven until the parchment packets are puffed and golden, about 6 minutes.
6. Remove the fillets from the oven. Cut open the packets and carefully transfer the fillets to warmed serving plates, arranging them in a X on the plate, crossing them at the tail end. Drizzle the fillets with their juices, sprinkle them lightly with fleur de sel, then sprinkle the pine nuts over and around the fillets. Garnish the plates with the oregano leaves if using and serve immediately.

Note: When choosing mackerel, look for very firm fish that smells sweet and of the sea. Mackerel has a more intense smell than other fish, but it should always be appealing. Check each fillet for bones and remove them by making what is called a V cut. Place the blade of your very sharp knife alongside the row of bones, holding it at a 45-degree angle, and cut right to the skin, but not through it. Repeat on the other side and pull out the slim strip of flesh that contains the bones. The fillet will remain intact.