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.
Drain mackerel and place in a large bowl. Add eggs, onion, mayonnaise, parsley, and black pepper; mix well to combine.
Look up no-sugar-needed recipes for those amounts.).
Mix 1
Put the kidney, cannellini, in a colander and rinse under cold tap, place in serving bowl with sweetcorn and green beans, add the onion add the lime juice and coriander and mix together.
Break mackerel into large flakes using a fork and stir gently into the bean salad with sundried tomatoes.
Serve with the bread preferably warmed.
Cut the heads off the mackerel by making a cut on
he flesh side of the mackerel fillets with the paste and
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.
okie sheet at 325\u00b0F for 35 to 45 minutes.<
For the chili jam, bring all
If desired, add shrimp, sardines, mackerel, and salmon.
Then add
o low; cover and simmer for 12 mins, until water has
our fish monger clean& split for broiling, or buy fillets.
Cook the rice in 3/4 cup of salted water. Bring to a boil, turn down the heat, cover and simmer for 20 mins. Soft-boil the eggs for 6-7 mins in boiling water. Remove and rinse under cold water.
Heat the oil in a frying pan and fry the rice for about 10 mins. Add the curry powder and after 5 mins mix in the green onions and season to taste. Peel and halve the eggs and gently mix them with the rice and mackerel fillets.
nd thyme over low heat for 5 mins. Let cool then
f the salt from the mackerel, soak in water overnight or
ggs sit in hot water for 12 minutes, drain then run
nd black pepper. Lay the mackerel fillets on top, skin-side
rom the edge.
Bake for 10 minutes.
On each
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.
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.