Ingredients Jump to Instructions ↓

  1. 4 mackerel fillets, checked for bones

  2. 2 level tsp Dijon mustard

  3. 2 level tsp hot horseradish or horseradish sauce

  4. 4 tbsp rolled oats About 30g (1oz) butter Lemon halves Salad leaves, watercress or green beans

Instructions Jump to Ingredients ↑

  1. 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.


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