100 g (4 oz) toasted barley flakes
100 g (4 oz) butter or margarine
1 small onion, skinned and finely chopped
grated rind and juice of 1 lemon
salt and freshly ground pepper
4 mackerel, cleaned and heads removed
lemon slices and watercress, to garnish
100 g (4 oz) butter or margarine
1 small onion, skinned and finely chopped
grated rind and juice of 1 lemon
salt and freshly ground pepper
4 mackerel, cleaned and heads removed
lemon slices and watercress, to garnish
method
1. Beat together the barley flakes and the butter. Add the onion with the lemon rind and juice and the seasoning.
2. Lightly grease a shallow ovenproof dish. Divide the stuffing into four and use to fill the fish. Place the fish in the prepared dish. Cover and bake in the oven at 180°C (350°F) mark 4 for 30 minutes, until tender. Garnish with lemon slices and watercress.
2. Lightly grease a shallow ovenproof dish. Divide the stuffing into four and use to fill the fish. Place the fish in the prepared dish. Cover and bake in the oven at 180°C (350°F) mark 4 for 30 minutes, until tender. Garnish with lemon slices and watercress.
serving amount
serves 4
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