Baked herrings with mustard and oats

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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