18 mins
Mackerel with Mustard and Oats
Recipe by Graham
This quick and delicious dinner recipe is so simple - just coat with mustard and oats, then fry and serve with a healthy salad on the side. A traditional Scottish recipe. These days, both mackerel and oats are classified as "super foods". Add the lemon wedges and spicy mustard, and this dish is a true cold-weather winner
Mackerel and Bacon Salad 
Maki Sushi Ingredients for Mackerel with Mustard and Oats
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Mackerel with Mustard and Oats
- Place the mackerel fillets onto a grill rack (broiler pan) that has been lined with aluminium foil. Cut the lemon in half and sprinkle the mackerel fillets with the juice from one half. Add salt and freshly-ground pepper to taste.
- Mix the oats and mustard together and spread this lightly over the mackerel then cook under a medium grill (broiler) for 12-15 minutes without turning.
GRAHAM'S HOT TIP:
For a really professional presentation, cut the other half of the lemon into thin slices and use these to garnish the cooked fish.
What To Eat Tonight
Not everything is right for freezing. Some foods, however, just beg to go into the freezer waiting for that moment when you need them most!
Cheese is just so versatile and there are so many choices from hard Parmesan to soft Cream Cheeses. We have recipes to suit all tastes.
Lamb is sometimes thought of as "tough" meat but, properly cooked, it is one of the finest meats for both everyday and when entertaining.
Other Fish & Seafood Recipes
Any firm white fish will do for this simple recipe although cod, hake or plaice are probably the best choice. The mustard adds a delicate flavour.
Known in French as "Moules Niçoises", these are perfect either for an aperitif before the meal, as part of a barbeque buffet, or for a starter.
This is a great starter course and needs to be made the day before (which allows you plenty of time to focus on preparing the rest of your meal).
