1. Layer the Vegetables on a baking tray, season with salt and pepper and
drizzle with olive oil.
2. Mix together the herbs, olive oil, ginger and garlic and add a pinch of salt.
3. Make 4 slits into the mackerel on each side and squish the herb mixture into
the gaps as well as the cavity. Place the Mackerel on top of the Vegetables and
cover with foil.
4. This can now be left to marinate for a while in the Fridge.
5. When it's supper time bake this slowly in the oven (175degrees) for 1 hour.
Remove any bones from mackerel fillets, tweezers help.
Mix the oats (larger flakes work best) and linseeds thoroughly in a bowl that you can dip the mackerel fillets into.
Beat the egg, and dredge the mackerel through to coat.
Dredge the egg coated mackerel fillets through the oat/seed mix to coat evenly.
Lay skin side down on a baking tray (pre-oiled or non-stick).
Bake in a pre-heated oven at 220C for 10-15 minutes, until the fish are just cooked through, and the oats/seeds slightly crunchy.
Serve.
1/2 hours. When baked, take out of the oven
Place fillets in one layer in a glass or ceramic baking dish. Heat vinegar, water, onion, herbs and spices.
Pour over fish. Allow to marinate for at least one hour.
Bake, covered, for 45 minutes at 375\u00b0.
Yield:
6 servings.
Carbohydrate 11 g, protein 39 g, fat 6 g, calories 246.
oes well with fries or baked potato and roast vegetables such
Preheat oven to 400 degrees.
In a saucepan over low heat combine all ingredients except for the fish.
Cook over low heat for about 20 minutes.
Remove the bay leaf.
Place fish in a baking dish and pour the sauce over the fish.
Bake for 30-40 minutes.
about 5 minutes.
Stir mackerel pieces into the pot. Pour
Wash and pat dry with paper towel.
Place skin side down in a shallow pan lined with foil (for easy cleaning).
Sprinkle fish lightly with flour, salt and pepper.
Dot with a bit of butter. Add milk to nearly cover the fish and bake at 400\u00b0 for 25 to 30 minutes or until done.
f the salt from the mackerel, soak in water overnight or
he flesh side of the mackerel fillets with the paste and
Drain juice from mackerel into a bowl.
Debone mackerel under slow running water and drain. Break up mackerel into bowl of juice, add the egg and crackers, mix well. Shape into eight patties. Cook in a well buttered skillet and top with a pat of butter on uncooked side. Brown on both sides.
Place the garlic, spices, parsley, lemon peel and juice, and oil in a small bowl; mix well. Make 3-4 deep diagonal cuts on the skin side of each mackerel fillet. Rub 1/2 the chermoula on both sides of each fillet. Let stand for 10 mins to marinate.
Heat a grill pan on high heat until smoking. Cook mackerel for 5 mins, turning once until browned and cooked through. Cook in batches if necessary. Top with the remaining chermoula during cooking. Serve immediately with couscous.
Cut the heads off the mackerel by making a cut on
Ask fishmonger to remove the head and backbone from the fish. Sprinkle mackerel with salt and pepper and grill on both sides for a few minutes.
Put butter in a saucepan; add vegetables and cook for about 5 minutes, stirring frequently.
Add tomato puree, sherry, pepper and salt.
Arrange vegetables in casserole and put mackerel on top.
Sprinkle each fish with paprika.
Cover with lid and cook in gas oven on gas mark 4 (350\u00b0) for about 15 minutes.
prinkle white wine over the mackerel and leave it 5 minutes
Place the mackerel fillets on the lettuce and garnish with lemon and tomato wedges.
Finely chop the poached gooseberries (or puree them) and mix with the cream to make a gooseberry sauce.
Serve with the mackerel fillets.
cuts into the mackerel skinand place the Mackerel skin side down
Remove the skin and bones from the mackerel.
Place the mackerel, butter and creme fraiche into a food processor, process until smooth.
Add the lemon zest and juice, parsley, Worcestershire sauce and salt and pepper to taste. Mix well. Stir in the mushrooms and place mixture into a serving dish. Chill well.
Alternatively serve in ramekins and top with melted butter. Garnish with lemon and parsley.
Slice the mackerel at an angle. Sprinkle with salt and pepper and dredge in flour.
Heat oil in frying pan. Cook the mackerel briefly on all sides.
Add the other ingredients and cook over high heat until well glazed.
Season to taste. Add the mackerel and serve garnished with eggs.