How To Make Fresh Mackerel With Lemon & Parsley Stuffing

Fresh whole mackerel has always been very good value for money (as are mackerel fillets and smoked mackerel) although this recipe could work equally well with rainbow trout, which is a bit more expensive but still affordable.

1. Step 1:

   Melt a lump of butter in a pan and fry the finely chopped onion till just golden.

2. Step 2:

   Mix the onion with the breadcrumbs, parsley, egg yolk and the finely grated rind and juice of one whole lemon.

3. Step 3:

   Open up the mackerel and season the fish with black pepper, salt and more lemon juice then fill each one with the stuffing and place in a lightly buttered ovenproof dish with a very little water (just enough to cover the bottom of the dish).

4. Step 4:

   Put the bay leaves in the water and cover the dish with a lid or a loose layer of foil and cook in the oven on Gas Mark 3 (170°C) for about 20 minutes, until the fish is tender but not falling apart.

5. Step 5:

   Serve with new potatoes or fried potatoes and a tomato salad.