Back to recipe list Printer friendly view

Baked Mackerel

Make the stuffing

1 medium eating apple, cored but not peeled and chopped fine

1 medium onion, chopped fine

175 g bread crumbs

50 g chopped parsley

1 egg, lightly beaten

Salt and Pepper

Mix the ingredients together in a bowl
Make the poaching liquor

100 ml apple juice

300 ml water

1 tbsp cider vinegar

Mix the apple juice, water and vinegar in a small bowl
Prepare the mackerel and bake

4 Mackerel, cleaned & de finned, with or without their heads.

Above stuffing

Above poaching liquor

Divide the stuffing into 4 and stuff into the cavities. Lay the fish in a single layer in a large baking dish, pour the liquor over the fish, cover with tin foil and bake for 30 minutes at 190 C. Serve hot or cold.