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.
4 fresh whole mackerel
Lemon juice
2 bay leaves
Black pepper
Salt
For the stuffing
1 onion
4 heaped tbsp breadcrumbs
1 lemon (finely grated rind and juice)
1 tbsp parsley
1 egg yolk
Butter
Method
1. Melt a lump of butter in a pan and fry the finely chopped onion
till just golden.
2. Mix the onion with the breadcrumbs, parsley, egg yolk and the
finely grated rind and juice of one whole lemon.
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. 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
(170ºC) for about 20 minutes, until the fish is tender but not
falling apart.
5. Serve with new potatoes or fried potatoes and a tomato salad.
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