This quick and delicious dinner recipe is so simple - just coat with mustard and oats, then fry and serve with a healthy salad on the side
Ingredients
- 4 mackerel fillets, checked for bones
- 2 level tsp Dijon mustard
- 2 level tsp hot horseradish or horseradish sauce
- 4 tbsp rolled oats
- About 30g (1oz) butter
- Lemon halves
- Salad leaves, watercress or green beans
WEIGHT CONVERTER
Method
- Put the mackerel fillets, skin-side down, on a plate. Mix the mustard and horseradish and spread over the fish, and then press oats on top.
- Heat the butter in a frying pan and, when foaming, add the fish, oat-side down, and cook for a couple of mins. Turn them over and cook for another min. Serve with lemon, and leaves or beans.
Top Tip for making Oat-coated mackerel
If you sprinkle a tiny amount of curry powder into the bottom of the frying pan when frying fish, it will help keep your kitchen smelling fresh and give the fish a lovely colour and flavour
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Aquafaba pavlova
Our aquafaba pavlova is an egg-less, vegan twist on the humble dessert and it’s made in four steps.
By Rose Fooks Published
-
Peppered steak and lentil salad
Our peppered steak and lentil salad is ready and on the table in just 20 minutes...
By Rose Fooks Published
-
Warm potato salad with smoked mackerel
This warm potato salad with smoked mackerel recipe is so easy to make. This 487 calorie fish salad recipe is delicious, easy and on the table in only 15 minutes!
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published