Mustard Mackerel "en Papillote"

I've been on the lookout for mackerel for a while and was thrilled to find some at Fairway this weekend. It's not in any danger (except for mackerel from the Mexican Gulf); it's not on the mercury-infested list and it isn't too expensive.

This is a great way of cooking mackerel: practically no dishes to wash, all the great benefits of mackerel, and the mustard balances out the strong taste of the mackerel.

INGREDIENTS (serves 4):

4 mackerels, cleaned
mustard ("moutarde de Dijon a l'ancienne", if possible)
4 tomatoes, washed and sliced
Herbs of Provence

PREPARATION:

Cut 4 big squares of aluminium paper or waxed paper, place half of the tomato slices in a row the size of your fish on each square and dust with the dried herbs of Provence.

Spread a lot of mustard on both sides of each mackerel (one to two tablespoons for each mackerel - don't hesitate to put on what looks like too much mustard), and place the fish on the tomatoes.

Dust the fish with the herbs of Provence and add the remaining tomato slices on top.

Close the "papillotes" and cook in the oven for approximately 30 minutes at 410F.

Serve with rice or vegetables.