- Ingredients
- 10 Fresh mackerel fillets
- 110g MAGGI Lemon & Herb Crunchy Bake
- 2 tbsp Chopped fresh flatleaf parsley
- Grated zest and the juice of 1 lime
- 1 tbsp Rapeseed oil
- 300g Mixed salad leaves, such as cos, little gem, radicchio and romaine
- 1 Large carrot, roughly grated
- 1 Bunch of radishes, thinly sliced
- 1 Granny Smith apple, quartered, cored and very thinly sliced
- Handful fresh parsley leaves, roughly chopped
- ½ Cucumber, halved lengthways, deseeded and thinly sliced
- 3 tbsp Raisins
- 2 tbsp Toasted pumpkin seeds
- English Dressing:
- 15g Mustard English
- 15ml Distilled malt vinegar
- 15g MAGGI Vegetable Liquid Concentrates
- 100ml Rape seed oil
- 20g Cucumber Grated
- 15g Radish Grated
- 15g MAGGI Rich & Rustic Tomato Sauce
Crispy Baked Citrus Mackerel with English Dressed Salad
Ingredients
Method
Method
Preheat the oven to 240°C/fan220°C/gas 9. Run your finger along the middle of the mackerel fillets to check for any pin bones. Remove them with tweezers.
Mix the breadcrumbs in a bowl with the chopped parsley, lime zest and juice. Lay the mackerel skin-side down on a greased baking tray and top with the breadcrumbs. Bake the fish for 8-12 minutes or until just cooked through.
Prepare the dressing while the fish cooks. You will only need a third of the dressing for this recipe. The rest of the dressing will keep, refrigerated, for up to three days. Add the mustard, vinegar and vegetable fond to a bowl and slowly whisk in the oil. When all of the oil is emulsified, stir in the radish, cucumber and Rich and Rustic Tomato
Sauce.
Make the salad by washing all the salad leaves and drying well. Place in a large serving bowl and top with the carrot, radishes, apple, parsley, cucumber, raisins and pumpkin seeds. Toss together well.
When ready to serve, pour the dressing over the salad and toss thoroughly. Serve with the grilled mackerel.
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