Mackerel with Mustard and Coriander

Name: Mackerel with Mustard and Coriander
Ingredients: 4 tablespoons finely chopped coriander, parsley or watercress; 4 tablespoons finely chopped coriander, parsley or watercress; 4 dessertspoons mustard, grain, Dijon, tarragon, as you prefer; 4 dessertspoons mustard, grain, Dijon, tarragon, as you prefer; 4 tablespoons wholemeal breadcrumbs; 4 tablespoons finely chopped coriander, parsley or watercress; 2 crushed cloves garlic – optional seasoning; 4 mackerel, about 300 g (10 oz) each; 4 dessertspoons mustard, grain, Dijon, tarragon, as you prefer; 4 dessertspoons mustard, grain, Dijon, tarragon, as you prefer

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

4 mackerel, about 300 g (10 oz) each
4 dessertspoons <

Fish course
Pescatarian

Method

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