Rich Roast Mackerel With Watercress & Oregano Dressing
30 Min Serves 2
- 1 can John West Mackerel Fillets In Sunflower Oil, drained (keep the oil)
- 4 tbs fresh breadcrumbs
- Grated zest of 1 lemon
- Grated zest and juice of 1 lime
- 100g watercress
- 2 tbs freshly chopped parsley
- 1 clove garlic, crushed
- 1 tsp capers, drained
- 1 tbs dried oregano (or 2 tsp chopped fresh)
- Salt and pepper
Mackerel Fillets In Sunflower Oil
Mackerel fillets in sunflower oil. Super with salad, delicious on toast. The easy-peel lid means no mess so is perfect for when you need nourishment but are short on time.
To prepare our Roast Mackerel Recipe preheat your oven to 200°C / Gas Mark 6.
Carefully arrange the John West Mackerel Fillets onto a baking sheet.
Mix a little of the drained oil with the breadcrumbs, lemon zest, chopped parsley and garlic, season lightly and cover the mackerel fillets – patting it down to make it stick. Bake the mackerel for 7 to 8 minutes or until the breadcrumbs are beginning to brown.
Combine the capers, lime zest and juice and oregano, salt and pepper. Wash and dry the watercress and put it in a nice heap on your biggest serving platter. Pop the hot crumbed mackerel fillets on top and drizzle with the dressing. Serve straight away.
For more information on all our Mackerel Recipes please click here.
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