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    Oat-topped mackerel with creamy watercress

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    Oat-topped mackerel with creamy watercress

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2

    Ingredients

    200g small Charlotte potatoes, sliced
    1 tbsp olive oil
    3 salad onions, sliced
    3 tbsp rolled oats
    2 tbsp oatmeal
    2 mackerels fillets
    100g bag watercress
    75g ricotta
     

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Cook the potatoes in boiling water for 7 minutes until just tender. Drain and place in the base of an ovenproof serving dish.

    2. Meanwhile, heat the oil in a small frying pan and fry the salad onions for 1-2 minutes. Add the oats and oatmeal and fry for 2 minutes. Add 60ml water and seasoning, and stir until just absorbed. Press onto the mackerel and place on top of the potatoes. Bake for 15-20 minutes.

    3. Meanwhile, place the watercress and ricotta in a food processor and blitz to give a coarse paste. Serve with the oat-topped mackerel and potatoes. 

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