Simon Rimmer's mackerel rolled in oats

(9 ratings)

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Simon Rimmer's mackerel rolled in oats
Simon Rimmer's mackerel rolled in oats
  • Serves: 4

This tasty, simple alfresco fish dinner from celebrity chef Simon Rimmer is just perfect for spring and summner nights.


  • 4x mackerel fillets
  • 2 beaten eggs
  • 50g butter
  • 100g porridge oats
  • 100g almond, pecan and raisin e.g. Kelloggs Nature's Pleasure
  • Juice of lemon
  • Salt and pepper

You should eat fresh fish the day you buy it. If it's for the next day, put it on a tray, wrap in cling film and store overnight in the coldest part of the fridge. Frozen fish should be eaten within 3 months of purchase.


  1. Mix the oats and nut and raisin mix together, then lay on a plate.
  2. Dip each fillet into the egg, season well, then place into the oat mix.
  3. Melt the butter in a pan. When it starts to foam, add the fillets and cook over a medium-high heat for 3 mins each side (be very careful when you flip it over).
  4. Serve with watercress, dressed with vinaigrette.

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