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Oat-topped mackerel with creamy watercress
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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
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.
Typical values per serving:
This recipe was first published in December 2015.