Mackerel with Mustard and Coriander

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 4 mackerel, about 300 g (10 oz) each
  • 4 dessertspoons mustard, grain, Dijon, tarragon, as you prefer
  • 4 tablespoons finely chopped coriander, parsley or watercress
  • 2 crushed cloves garlic – optional seasoning
  • 4 tablespoons wholemeal breadcrumbs


Ask your fishmonger to gut the mackerel and clean them, leaving the heads on or off, according to your preference.

Slash each side of the fish diagonally in three places. Mix the mustard, coriander, garlic and seasoning, and spoon it into the slashes. Press the breadcrumbs into the surface.

Use two roasting bags, and place two fish in each, tightly closing the bag’s but cutting a slice in each to let the steam escape. Bake in a medium oven at 180°C/350°F/gas mark 4 for 25 minutes.