Mackerel with Lemon Stuffing
A substantial supper dish for the family, lemon-stuffed mackerel could be served with a diced cucumber salad and boiled new potatoes tossed in parsley butter.
Ingredients
- 4 mackerel about 6 oz each, split and boned out
- Juice of 1/2 lemon
- Salt and freshly ground black pepper
- 1 bay leaf crushed
for the stuffing:
- Butter for frying
- 1 small onion peeled and finely chopped
- 3 oz fresh white breadcrumbs
- Finely grated rind and juice of 1 lemon
- 1 tbsp freshly chopped parsley
- 1/2 egg beaten
Instructions
- First prepare stuffing. Melt a knob of butter in a pan. Add the onion and fry gently for 5 minutes or until golden. Transfer to a mixing bowl and combine with the remaining stuffing ingredients.
- Lay the mackerel flat on a board and sprinkle the flesh with lemon juice, and salt and pepper to taste. Spoon the prepared stuffing into the fish and reshape.
- Place in an ovenproof casserole, barely cover the bottom of the dish with water and add the bay leaf and more salt and pepper to taste.
- Cover the casserole with a lid, or greased greaseproof paper or foil and poach in a warm oven (160°C/325°F or Gas Mark 3) for 15 to 20 minutes or until the fish feels tender when pierced with a skewer.
- Drain and serve immediately.
Calories: 384 kcal
Carbohydrates: 22 g
Protein: 38 g
Fat: 15g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 100 mg
Sodium: 312 mg
Potassium: 842 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 230 IU
Vitamin C: 28 mg
Calcium: 100 mg
Iron: 3 mg