Atlantic Mackerel with Lemon Stuffing
Servings: 4
Ingredients
Whole mackerel, split and bone removed
4 x 6 oz (170g)
Lemon Juice
1/2 Lemon
Salt and freshly ground black pepper
pinch
Bay leaf, crumbled
1
Stuffing:
Olive oil or unsalted butter
1tbsp. (15mL)
Small onion, peeled and finely chopped
1
Fresh white breadcrumbs
3 oz. (85 g)
Zest and juice of 1 lemon
1
Mount Scio savory
1 tbsp. (15mL)
Egg, beaten
1/2
Nutritional Values
| Calories | 493 |
| Fat | 29g |
| Protein | 36g |
| Carbs | 20g |
| Sugar | 3g |
| Fiber | 2g |
| Sodium | 277mg |
Instructions
- Stuffing: In a frying pan, heat the olive oil or butter over a medium high heat. Add the onion and fry gently for 5 minutes or until golden. Stir in the savory and cook 1 minute. Transfer to a mixing bowl and combine with the remaining stuffing ingredients. Set aside.
- Lay the mackerel, skin side down, flat on a board and sprinkle with lemon juice, and salt and pepper to taste.
- Spoon the prepared stuffing onto 1 side of the fish. Fold the other side over the stuffing and reshape.
- Place in an ovenproof casserole, barely cover the bottom of the dish with water and add the bay leaf.
- Cover the casserole with a lid or greased parchment paper or foil and poach in a warm oven 350 degrees for 15 to 20 minutes or until the fish feels tender when pierced with a skewer. Lift fish onto plates and serve immediately.
Recipe provided by the Province of Newfoundland and Labrador
