Recipe of the Month: Mike Warner’s Baked Herring with Lemon and Tomatoes

Serves 2

4 whole new season herrings (gutted and cleaned)

2 lemons, cut into wedges

4 large tomatoes (halved)

2 teaspoons butter

Sea salt

Black pepper

4 cocktail sticks

Take the herrings and if necessary, clean further by washing in cold water and removing any remaining scales with a scaler or the back of a kitchen knife.

Score the flanks of the herring each side and spread a little butter in the body cavities. Squeeze a little lemon over the fish and season well with salt and pepper. Skewer the heads and tails of the herring together using the cocktail sticks and place in a foil lined baking dish with enough foil to create a parcel.

Now season the tomatoes and place around the herring with the remainder of the lemon wedges. Cover with the sides of the foil to create the parcel and bake under a moderate heat – 180C Gas 4 for 15 minutes.

Take out the herrings and open up the parcel and bake for another five minutes.

Remove from the oven and serve immediately with the tomatoes, lemons and some wholemeal or granary bread.

A very fine dish indeed and so incredibly healthy for mind, body and soul……


If using whole fresh herrings that you need to gut, keep the roes back, then dry them and add a squeeze of lemon juice and little ground nutmeg. Replace in the body cavity to bake – delicious.