Baked herrings with mustard and oats

Name: Baked herrings with mustard and oats
Yield: Serves 4
Cuisine: British
Ingredients: sea salt and pepper; 40 g (1½ oz) oat flakes; 1 tbsp chopped parsley; 4 herring fillets, each about 150 g (5 oz), or 8 smaller ones; 1 tbsp grainy mustard; 40 g (1½ oz) butter; 2 shallots, peeled and finely chopped; finely grated zest of ½ unwaxed lemon; 40 g (1½ oz) fresh white breadcrumbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Herrings were plentiful and cheap around our coastlines in times past, especially along the East Anglian coast. But now that herring fishing is restricted in the North Sea because of overfishing, these fish are less common.

Ingredients

40 g (1½ oz) butter
2 shallots, peeled and finely chopped
fin

Europe
United Kingdom
Fish course
Pescatarian

Method

Preheat the oven to 200°C (fan oven 180°C), gas mark 6. Melt the butter in a pan and gently cook the shallots for a couple of minutes until soft. Transfer to a food processor with the lemon zest, breadcrumbs, oats and parsley. Season with salt and