About this recipe:Oily fish is an essential in everyone's diet, and herrings are great value for money. The acidity of the wine complements the rich flesh perfectly.
8 small herrings, about 100g each (or 4 large herrings, about 200g each), cleaned, scaled and heads removed
1 bay leaf
2 sprigs of fresh thyme
1 tbsp English or French mustard
200ml dry white wine
3 garlic cloves, finely chopped
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
sprigs of fresh thyme to garnish
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 200°C (gas 6). Rinse the herrings under cold water and pat dry. Salt and pepper them inside and out. Place them in a single layer in a lightly buttered and seasoned baking dish, tucking in the bay leaf and thyme.
Mix the mustard with the wine and pour into the dish. Put the dish in the oven and bake for 15 minutes.
Remove the bay leaf and thyme sprigs. Combine the chopped garlic and parsley, sprinkle over the fish and return to the oven for a further 5 minutes to finish cooking. Serve garnished with sprigs of fresh thyme.
If the herrings are not already scaled, this is simple to do yourself. Just wipe off the thin layer of scales with kitchen paper. * Serve with some nice crusty bread to mop up the delicious juices.