Serves 4

Mackerel should be eaten the day it is caught, so this is a god one for people near the sea

Ingredients

• ¼ cup polyunsaturated margarine
• 1 small onion, finely chopped
• 1 tbsp medium oatmeal
• 1/3 cup fresh whole wheat breadcrumbs
• 1 ½ tsp chopped fresh lemon thyme
• 1 ½ tsp chopped fresh parley
• Freshly ground sea salt and black pepper
• 1 – 3 tbsp hot water, if required
• 4 mackerel cleaned and washed thoroughly

How to make Baked Stuffed Mackerel

In a large frying pan, melt the margarine. Fry the chopped onion until it is soft but not colored
Add the oatmeal, breadcrumbs, herbs and seasoning to the fried onion, and mix well to form a firm stuffing, adding a little hot water to bind if necessary.

Fill the cavities of the fish with the stuffing and wrap each one separately in well greased aluminum foil.
Place each fish parcel in a roasting pan or on a cookie sheet and cook in a preheated oven, 375 degrees, for half an hour.

Time Needed: Preparation takes about 15 minutes, cooking takes about 30 minutes

You may also use herring or whiting; they both are great with the stuffing.

Use this recipe to stuff shrimp, sole, or flounder fillets ( in pairs), a whole 3- 4 pound fish ( such as stripped bass or red snapper) clams and lobster tails.

Ingredients that you will need

• 6 tablespoons butter (2/3 a stick)
• ½ medium onion
• 8 ounces mushroom, wiped
• 1 large clove of garlic
• 1 small bay leaf
• ½ teaspoon dried thyme
• ½ teaspoon dried tarragon
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• ½ cup heavy cream
• 8 double or 16 single saltine crackers, crumbled
• 2 tablespoons minced parsley
• 3 tablespoons fresh grated parmesan cheese (optional)

Directions for Stuffing with mushrooms and herbs fish recipe

Set a large heavy saucepan over medium heat and melt the butter in it. Meanwhile, in a food processor, a blender, or by hand, mince the onion and mushrooms. Mince the garlic into he hot butter, stir in the onion and mushroom mixture and add the bay leaf, crumbled, the thyme, tarragon, salt, and pepper. Reduce the heat to low. Stir and cook for about 7 minutes or until the moisture is drying out. Stir in the cream, simmer for 3 to 4 minutes, then stir in the saltines and cook 1 minute more. Remove from heat.

Press lightly over whatever you are preparing and sprinkle with grated parmesan cheese if the dish is to go under a broiler.