Baked Scottish Mackerel
"Mackerel's cheap, it looks fantastic and tastes brilliant. What more do you need? Something to protect it while it's being cooked so that it stays moist. That's where the Scottish oats and linseeds come in. And they add more Omega-3's so that you get double bubble on the heart healthy front. You'll need one fillet each for lunch or a light meal and two each for a main course, or if the fish are small. Serve with green leaves, a good friend (who doesn't like oily fish!) and a flinty, steely sauvignon blanc"
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
4 fillets
- Serves:
- 4
ingredients
- 4 mackerel fillets
- 2 cups organic scottish oats
- 1 cup brown linseeds
- 1 egg
directions
- 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.
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RECIPE SUBMITTED BY
Taught to cook at home by my Dad. Lover of rustic, peasant cooking, with limited tolerance of anything fancy - unless I'm being wined and dined out and then I can tolerate it all!!
