Simon Rimmer’s mackerel rolled in oats Recipe

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  • Healthy





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


  • Mix the oats and nut and raisin mix together, then lay on a plate.

  • Dip each fillet into the egg, season well, then place into the oat mix.

  • 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).

  • Serve with watercress, dressed with vinaigrette.

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Top Tip

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.