Baked Scottish Mackerel Recipes

BAKED SCOTTISH MACKEREL

Steps:

• Remove any bones from mackerel fillets, tweezers help.
• Mix the oats (larger flakes work best) and linseeds thoroughly in a bowl that you can dip the mackerel fillets into.
• Beat the egg, and dredge the mackerel through to coat.
• Dredge the egg coated mackerel fillets through the oat/seed mix to coat evenly.
• Lay skin side down on a baking tray (pre-oiled or non-stick).
• Bake in a pre-heated oven at 220C for 10-15 minutes, until the fish are just cooked through, and the oats/seeds slightly crunchy.
• Serve.

BAKED MACKEREL

Steps:

• Preheat oven to 400 degrees.
• In a saucepan over low heat combine all ingredients except for the fish.
• Cook over low heat for about 20 minutes.
• Remove the bay leaf.
• Place fish in a baking dish and pour the sauce over the fish.
• Bake for 30-40 minutes.

WHOLE ROASTED MACKEREL

Steps:

• Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes.
• To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve.