6 - 8 mackerel fillets
Salt and pepper, to taste
1/2 cup (125 mL) white wine or apple juice
2 cups (500 mL) gooseberries, untrimmed
1/3 cup (75 mL) water
2 strips thinly pared lemon rind (yellow part only)
2 tablespoons (30 mL) granulated sugar
1 teaspoon (5 mL) grated fresh ginger, or a pinch or two of dried
Lay mackerel fillets flat in a baking dish; sprinkle with salt and pepper. Pour wine or apple juice over fish and bake in a 375°F (190°C) oven for 6 - 7 minutes. Do not turn. Test with a fork. If the fish flakes easily, it's done. Remove to a hot platter or serving plates and serve with Gooseberry Sauce. Makes 6 servings.
In a heavy-bottomed saucepan over medium heat, combine gooseberries, water, lemon rind, sugar and ginger. Cook until berries are soft and somewhat reduced, watching so they don't scorch. Gently press through a sieve. Return purée to saucepan and reheat. Spoon into a pitcher to serve.