CookEat Recipe
Cream-Baked Mackerel with Buttered Crumbs
Whole mackerel baked under a layer of butter-fried breadcrumbs and parsley with a little cream around the fish.
Method
Steps
Step 1
Heat the oven to 200 °C. If serving potatoes, cut them into bite-sized pieces and stew, covered, with the optional water in a separate saucepan for about 15–20 minutes until tender; keep them separate from the fish.
Step 2
Check that the mackerel are fully cleaned and dry. Arrange them in a shallow baking dish without overlapping and season with salt, pepper and parsley.
Step 3
In a small pan, fry the breadcrumbs in one tablespoon butter for 2–3 minutes until lightly golden. Spread the crumbs over the fish, dot with the other tablespoon butter and pour cream into the dish around the fish so the crumbs stay exposed.
Step 4
Bake about 20–25 minutes until the crumbs are browned and the thickest part of each fish reaches 70 °C, checking away from bone. Allow a few minutes more if needed. Serve hot, with separately stewed potatoes only if chosen.
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