Baked Stuffed Mackerel

Portion: 10

Portion size: 1 fish, with stuffing

U.S.

Metric

Ingredients

Procedure

10

10

Mackerel, about 8-12 oz (250-375 g) each, or other

1.

Fillet the fish (see p. 431, Figure 14.4), but leave the skin on.

small fish

8 oz

250 g

Fresh bread crumbs

2.

Combine the crumbs, butter, and herbs in a bowl. Toss lightly

3 fl oz

90 mL

Melted butter

until mixed.

1 tbsp

15 mL

Chopped parsley

3.

Mix the beaten egg, lemon zest, and lemon juice. Add to the

12 tsp

2 mL

Dried thyme

crumbs and mix gently. Season to taste.

1

1

Egg, beaten

14 tsp

1 mL

Grated lemon zest

2 fl oz

60 mL

Lemon juice

to taste

to taste

Salt

as needed

as needed

Oil or melted butter

4.

Place 10 fillets (that is, half of each fish) on a well-oiled baking

sheet, skin side down.

Per serving:

Calories, 600; Protein, 43 g; Fat, 41 g (63% cal.); Cholesterol, 165 mg; Carbohydrates, 12 g; Fiber, 1 g; Sodium, 330 mg.

5. Top each fillet with 11-2 oz (50 g) stuffing. (Portion with a No. 24 scoop.) Shape the stuffing to fit the length of the fish.

Per serving:

Calories, 600; Protein, 43 g; Fat, 41 g (63% cal.); Cholesterol, 165 mg; Carbohydrates, 12 g; Fiber, 1 g; Sodium, 330 mg.

5. Top each fillet with 11-2 oz (50 g) stuffing. (Portion with a No. 24 scoop.) Shape the stuffing to fit the length of the fish.

6. Place the second fillet on top and press down lightly.

7. Brush fish with oil or melted butter.

8. Bake at 350°F (175°C) until done, about 15-20 minutes.

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