Greek Style Mackerel

Portions: 10


  • 10 Plain Mackerel Fillets (code 02160)
  • 280g Dried Apricots
  • 90ml Honey
  • 280g Fresh White Breadcrumbs
  • 150ml White Wine
  • 150ml Fish Stock
  • 100g Butter
  • 150ml Double Cream
  • 15g Fresh Tarragon
  • 15g Flat Leaf Parsley
  • 3g Sea Salt
  • 5g Cracked Black Pepper


  1. Pre-heat an oven to 375 degrees F. 
  2. Cut the apricots into ¼ inch dice and mix with the breadcrumbs and the finely chopped tarragon. Stir in the honey and season to taste with salt and pepper. 
  3. Fill the cavity of the fish with the prepared apricot mixture. 
  4. Butter a large oven-proof dish and arrange the mackerel in it. Pour over the wine and dot with the remaining butter and cover with foil. 
  5. Bake in the pre-heated oven for about 35 minutes or until the mackerel is tender. 
  6. Remove the foil and transfer the mackerel carefully onto a serving platter.
  7. Add the cream to the juices left in the pan and then blitz with a hand blender or whisk until the sauce thickens. Reduce the cooking liquor by a third and then spoon over the mackerel.
  8. Garnish with the chopped flat leaf parsley.