Medieval baked fish

Medieval baked fish


1 person made this

About this recipe: This is a modern adaptation of a recipe from "A Noble Boke Off Cookry for a prynce houssolde or eny other estately houssolde. c. 1467".

Serves: 1 

  • 1 oily fish per person (not cleaned or gutted)
  • 6 leaves from a lemon grass plant, or other fresh herbs per fish
  • salt and pepper to taste

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Preheat oven to 200 C / Gas 6.
  2. Cut the throat of the fish between the gills and the front fins up to the spine. Draw the guts of the fish through this slit . Wash the fish well in running cold water. Stuff the empty fish with the washed whole herbs. These herbs are there to flavour the fish and will not be eaten. Season fish to taste.
  3. Place the fish on a ovenproof dish, and cook in the preheated oven for 15 to 25 minutes depending on the size of the fish.
  4. Serve one fish per person with a herb sauce of your choice.


These fish can also be cooked on a BBQ as the stuffing does not fall out when the fish is turned - good for fresh caught trout, mackerel or herring if you have fishermen in the family and ideal with home grown herbs.

This is the original recipe:

Freche makrelle - To dight a freche makerelle tak and draw a makerelle at the gil and let the belly be hole and wesche hym and mak the sauce of water and salt and when it boilithe cast in mynt and parsly and put in the fisshe and serue it furthe with sorell sauce.

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