
With an abundance of herbs and citrus flavours, this is the perfect al fresco dish and tastes great served with a fresh tomato salad.
Serves
4
Prep
35 minutes (20 if using fillets)
Cook
10 minutes
Nutritional Information:
Each 321g serving contains (includes serving suggestion)
- KCal
- 280
- Carbs
- 9.8g
- Fibre
- 3.5g
- Protein
- 19.6g
- Fat
-
17.2g
(Medium)
- Saturates
-
3.6g
(Low)
- Sugars
-
5.3g
(Low)
- Salt
-
0.5g
(Low)
- Fruit/Veg Portion
- 2
Ingredients
Ingredients
- 4 small mackerel (about 90g each)
- 1 slice soya and linseed bread (any wholemeal bread is fine)
- 1 tbsp chopped parsley
- 1 tbsp chopped fresh coriander
- finely grated zest 1 lemon and 1 orange
- half tsp ground cumin
- half tsp ground coriander
- pinch chilli flakes
- half tsp olive oil
- 100ml fish, vegetable or chicken stock
- For the tomato salad:
- 6–8 medium-sized tomatoes, sliced (500g)
- half medium red onion, very thinly sliced
- 1 tbsp each chopped parsley and coriander
- juice 1 lemon or half orange
- freshly ground black pepper
- 120g rocket
Method
Method
Recipe tips
- Mackerel fillets work just as well if you don’t like dealing with the whole fish.
- Other fish fillets such as river cobbler, cod, tilapia or trout are great with this herby crust.