Baked Scottish Mackerel Recipes
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
Provided by Jam Factory Ken
Categories Lunch/Snacks
Time 25m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 551.4, Fat 22.2, SaturatedFat 5, Cholesterol 131.3, Sodium 119.9, Carbohydrate 51.8, Fiber 8.3, Sugar 0.1, Protein 35.6
BAKED MACKEREL
Mackerel is one of the easiest fish for us to catch here in Maine so I am always on the lookout for a new recipe. This is one I want to try soon. The recipe calls for 2 2-lb mackerel, but we usually catch smaller ones. I think just adjusting the baking time would allow for me to use smaller fish.
Provided by Kim127
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
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