he flesh side of the mackerel fillets with the paste and set
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.
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.
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.
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.
Mix sauce ingredients and cover mackerel fillets.
Marinate for at least 30 minutes.
Then place fish in a baking pan or broiler and broil until brown and appears done.
Baste with sauce if it appears to be dry.
Preheat oven to 400\u00b0F.
Combine potatoes, garlic, 1 tbsp parsley and 2 tbsp oil in a medium bowl. Arrange potatoes in a baking dish. Bake for 50 mins, or until potatoes are almost tender.
Arrange mackerel over potatoes and bake for 15 mins.
Meanwhile, combine anchovies, olives, remaining parsley, basil and remaining oil in a small bowl. Sprinkle over fish and bake for 5 mins, or until mackerel is just cooked through.
Serve with lemon wedges.
nd black pepper. Lay the mackerel fillets on top, skin-side down
o low; cover and simmer for 12 mins, until water has
nd thyme over low heat for 5 mins. Let cool then
Lay the fillets of fish on a baking
Rinse fillets, and pat dry with paper towels. In a medium bowl, mix together the soy sauce, mirin, sugar and fresh ginger. Place fillets into the marinade, and let stand for at least 20 minutes.
Preheat your ovens broiler, or an outdoor grill for high heat. Broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice or long white radish slice as a garnish.
Rinse fillets and pat dry with paper towels.
In a medium bowl, mix the soy sauce, mirin, sugar, and ginger. Place fillets in marinade and let stand for at least 20 minutes and up to overnight (cover properly for food safety).
Preheat your oven's broiler and broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5-8 minutes. Serve with a lemon slice or long white radish slices as a garnish.
ggs sit in hot water for 12 minutes, drain then run
arge saucepan of boiling water for 2-3 mins. Add carrots
baking sheet and bake for 1 1/2 hours. When
nd seasoning.
Roll the mackerel fillets in the sifted flour mixture
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.
Bone and fillet fish.
Rinse under cold water and pat dry.
Place fillets, skin side down on a greased broiler pan.
Combine 1 tbsp melted butter, parsley, salt and pepper and brush fish well.
Broil 2 to 3 inches from heat about 5 minutes. Do not turn.
Mix remaining butter with mustard, dill and lemon juice.
Pour over fillets and broil for 5 minutes longer or until fish flakes easily with a fork.
Serve garnished with lemon slices.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.