Oat baked mackerel with mushrooms, spinach and pine nuts

Oat baked mackerel with mushrooms, spinach and pine nuts


  1. Sprinkle the oats onto a plate and season with a pinch of salt and plenty of pepper. Beat one of the eggs in a shallow bowl. Dip each kipper fillet into the egg and roll it in the seasoned oats.
  2. Line a roasting tin with foil, dull side up. Place the mackerel in the tin and squeeze over the lemon juice before cooking for 15 minutes at 200°C/Gas mark 6.
  3. Meanwhile, place the sliced mushrooms on a baking sheet and place under a hot grill for 3-4 minutes. Put the spinach in a pan with a splash of boiling water and cook over a medium heat until just wilted.
  4. When ready to serve, drain the spinach and season with salt and pepper and a pinch of nutmeg, and sprinkle over the pine nuts.
  5. Tip the grilled mushrooms and the released juices over the spinach and divide between two plates. Top each one with a mackerel fillet.

Recipe from Bacofoil.

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Why not ditch the chippy fish and chips on a Friday for this healthy, yet delicious alternative?


100g porridge oats
1 egg
2 mackerel fillets
Juice of half a lemon
100g mushrooms, sliced
100g spinach leaves
Pinch ground nutmeg
1 tbsp pine nuts, toasted
Salt and freshly ground black pepper


Time: 15 minutes
Serves: 2
Nutrition: n/a