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Roast mackerel with tomato, garlic & orange stuffing
Serves: 4

  • 4 Mackerel, cleaned and heads removed
  • 2 Tablespoons of olive oil
  • 1 Small onion, peeled and finely chopped
  • 3 Cloves of garlic, peeled and finely chopped
  • 3 Cloves of garlic, peeled and finely chopped
  • 4 Tomatoes, skinned, deseeded and diced
  • Zest of 1 orange
  • 2 Tablespoons of marjoram leaves, chopped
  • 50g Fresh breadcrumbs
  • Salt and black pepper
  1. Place the mackerel onto an oiled baking tray and cut slits into them.
  2. Heat the oil in a frying pan and add the onion. Fry gently for 3 minutes until soft.
  3. Add the garlic and fry for a further 2 minutes.
  4. Add the coriander seeds and fry them for 1-2 minutes until they start to pop.
  5. Add the tomatoes, orange zest and cook until the tomatoes soften.
  6. Take off the heat and stir in the marjoram and breadcrumbs.
  7. Season with salt and pepper.
  8. Divide the stuffing between the 4 fish, pressing it into the cavity of the fish. Drizzle over a little extra oil.
  9. Place the fish into the oven on the Fish mode at 200C.
  10. Roast the fish in the oven for 20 minutes until cooked through.
  11. Serve with crusty bread and salad.

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