Oat-Coated Mackerel Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow dish, combine oats, paprika, garlic powder, salt, and pepper.
• STEP 3.Dip each mackerel fillet into beaten egg, then coat it with the oat mixture, pressing gently to adhere.
• STEP 4.Place the coated fillets on the prepared baking sheet and drizzle with olive oil.
• STEP 5.Bake for 15-20 minutes or until the mackerel is cooked through and the oats are golden brown.
• STEP 6.Serve the oat-coated mackerel hot with a squeeze of lemon juice and garnish with fresh herbs.
• STEP 7.Cooking Tips: Make sure to pat dry the mackerel fillets before dipping them into the beaten egg to ensure the oats stick well. You can also add some lemon zest to the oat mixture for an extra burst of flavor. Storage and Serving: Leftover oat-coated mackerel can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or enjoy cold in salads or sandwiches.

Cooking Tips

• Make sure to pat dry the mackerel fillets before dipping them into the beaten egg to ensure the oats stick well.
• You can also add some lemon zest to the oat mixture for an extra burst of flavor.

Storage and Serving

• Leftover oat-coated mackerel can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in the oven or enjoy cold in salads or sandwiches.