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Baked mackerel with crispy crumbs
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3 Waitrose Classic Vine Tomatoes, sliced
25g Waitrose Feta, Sun-dried Tomato & Kalamata Olive Tapenade
1 clove garlic, finely chopped
2 Waitrose Frozen Mackerel Fillets
20g reduced fat British crème fraîche
2 Waitrose Love Life Rough Oatcakes
10g Parmigiano Reggiano, finely grated
½ x 25g pack flat leaf parsley, chopped
1. Preheat the oven to 200°C, gas mark 6. Place the tomatoes in a small roasting tin and dot with the tapenade. Sprinkle with the garlic and arrange the frozen mackerel fillets on top, skin sides face down. Beat the crème fraîche with 2 tbsp water and plenty of black pepper, and spoon over the mackerel. Cover with foil and bake for 15 minutes.
2. Crumble the oatcakes into a bowl and break them up a little more by tapping with the end of a rolling pin. Stir in the cheese and parsley, and sprinkle over the fish. Return to the oven, uncovered for 15 minutes until the topping is lightly browned and the fish cooked through. Serve with a leafy salad.
Cook’s tip A pack of frozen mackerel contains four fillets, so it’s easy to double up this recipe to serve four. Or keep the remainder in the freezer for another dish.
Typical values per serving:
High in omega 3, 1 of your 5 a day.
This recipe was first published in July 2018.