- Roasted Mackerel with Thyme
- Spiced Mackerel
- Apricot and Honey Stuffed Mackerel
- Greek Style Mackerel
- Roast Cod with Curried Tomato Vinaigrette
- Haddock with Coarse Grain Mustard Crust
- Fish Pie with Smoked Salmon & Prawns
- Cod Loin Fillet Marinated with Lemon and Olive Oil
- Seared Salmon with Brandy and Cream Glazed Penne
- Cod Boulangere
- Roast Cod with Parma Ham
- Somerset Style Fish Casserole
- Cod with Fennel and Green Beans
- Salmon Fillet with Spinach, Carrot and Roasted Grape Salad
- Salmon Fillet Marinated with Lemon and Olive Oil
- Roasted Salmon Supreme with Nicoise-Style Salad
- 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
- Pre-heat an oven to 375 degrees F.
- 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.
- Fill the cavity of the fish with the prepared apricot mixture.
- 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.
- Bake in the pre-heated oven for about 35 minutes or until the mackerel is tender.
- Remove the foil and transfer the mackerel carefully onto a serving platter.
- 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.
- Garnish with the chopped flat leaf parsley.