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.
about 5 minutes.
Stir mackerel pieces into the pot. Pour
Combine the mackerel, water, tamarind soup base, and fish sauce in a pot over medium heat. Cover and cook at a simmer for about 15 minutes. Flip the fish, cover again, and simmer another 15 minutes. Remove from heat and allow to sit, covered, for 1 hour.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove the fish from the pot and pat dry with paper towels to remove as much excess moisture as possible.
Fry the fish in the hot oil until golden brown, 7 to 10 minutes. Serve hot.
irections for oven-baking a whole fish, but you can just
y making an incision the whole lenght of the abdomen and
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.
f the salt from the mackerel, soak in water overnight or
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.
Baked Beets: Preheat oven to 400\
At no point in this recipe should you remove the head
1/2 hours. When baked, take out of the oven
inutes.
Crush 2 cans whole tomatoes (28 ounces each) into
et!).
Skin the smoked mackerel & carefully remove any bones with
Preheat oven to 350 F.
In a bowl, mash the mackerel into very small pieces.
Add remaining ingredients.
Mix well.
Drop by 1/4 teaspoonfuls onto a greased baking sheet.
Bake at 350 f for 8 minutes.
Cool.
Store in airtight container in refrigerator or freezer.
Preheat grill or grill pan over high heat.
Combine 5 tbsp oil, basil, lemon zest and lemon juice. Rub 2/3 over fish. Season. Set aside.
Toss corn and zucchini with remaining oil. Season. Grill corn for 3-4 mins, until tender and lightly charred. Grill zucchini strips for 1 min per side, until grill marks appear. Set aside. Slice kernels off corn cob and add to zucchini. Grill halloumi for 1-2 mins, until golden. Add to zucchini and corn mixture.
Heat a large frying pan over high heat. Saute fish for 3-4 mins per side, until golden ...
range puree.
Double the recipe if you want to store
napper, sheepshead, strawberry grouper & Spanish mackerel all look brilliant) then lift
oes well with fries or baked potato and roast vegetables such
he flesh side of the mackerel fillets with the paste and
empura vegetables with dipping sauce recipe below.
Vegetables.
You