4 mackerel
salt and freshly ground pepper
30 ml (2 tbsp) lemon juice
60 ml (4 tbsp) oil
1 medium onion, finely chopped
100 g (4 oz) gooseberries, fresh or canned and drained
30 g (3 tbsp) breadcrumbs
7 g (1 tbsp) chopped parsley
1 tsp chopped mint
salt and freshly ground pepper
25 g (1 oz) butter
lemon wedges
salt and freshly ground pepper
30 ml (2 tbsp) lemon juice
60 ml (4 tbsp) oil
1 medium onion, finely chopped
100 g (4 oz) gooseberries, fresh or canned and drained
30 g (3 tbsp) breadcrumbs
7 g (1 tbsp) chopped parsley
1 tsp chopped mint
salt and freshly ground pepper
25 g (1 oz) butter
lemon wedges
method
1. Clean the fish, remove head, slit down the stomach and remove backbone.
2. Sprinkle with salt, pepper and a little of the lemon juice.
3. Heat half the oil and the onion, then add the gooseberries and mix well.
4. Mix breadcrumbs, parsley, mint, lemon juice, and seasoning together, add onion and gooseberries and mix well.
5. Stuff into mackerel and secure edges together with a cocktail stick or toothpick.
6. Put the fish in remaining oil in a casserole, dot with butter and bake at 200°C (400°F) Gas 6 for 15 minutes then reduce heat to 180°C (350°F) Gas 4 for a further 15 - 20 minutes until tender.
7. Serve with lemon wedges.
2. Sprinkle with salt, pepper and a little of the lemon juice.
3. Heat half the oil and the onion, then add the gooseberries and mix well.
4. Mix breadcrumbs, parsley, mint, lemon juice, and seasoning together, add onion and gooseberries and mix well.
5. Stuff into mackerel and secure edges together with a cocktail stick or toothpick.
6. Put the fish in remaining oil in a casserole, dot with butter and bake at 200°C (400°F) Gas 6 for 15 minutes then reduce heat to 180°C (350°F) Gas 4 for a further 15 - 20 minutes until tender.
7. Serve with lemon wedges.
serving amount
serves 4
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