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Scottish Recipes - Baked Stuffed Mackerel

Scotland has a long Marine and Maritime History. Bounded by water East, West and North it is clear that Fish based dishes were always destined to be part of Scottish mealtimes.

Mackerel was traditionally a plentiful catch and this recipe uses this fish to make a simple and healthy dish.

4 Medium sized Mackerel
1/2 Lemon
1 oz Butter PLUS another 2 oz which will be melted
1 small finely chopped onion
2 Tablespoons chopped chives
8 oz Fresh breadcrumbs
Salt and pepper to season
1 Small Egg (beaten)
3 tablespoons of flour

Preheat the oven to 375F or gas mark 5. Cut/ Slit the Mackerel from head to tail and gut if requried removing the backbone (your fishmonger may have either done this or will do it for you). Rub the fish over with the lemon and salt. Melt 1 oz of butter in a pan and fry the onions until they are on the turn to brown (do NOT completely brown them) allowing to cool. In a seperate bowl, mix the breadcrumbs, fried onions and chives, seasoning as requried and bind the mixture with the egg. This is the mixture which will be used to stuff the fish

Melt the other 2 oz of butter, then roll some mixture into the centre of the fish, then roll the Mackerel first in the flour then in the melted butter.
Place the fish into an oven proof dish and bake for 25 to 30 minutes, basting with the butter if required.
This recipe should serve 4 people.

Other Fish Recipes Other Recipes

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide