Savoury Herb-Crusted Mackerel With Toasted Oat Porridge Recipe

About this recipe

A delicious breakfast featuring herb-crusted mackerel paired with creamy toasted oat porridge, offering a perfect balance of protein and fiber.

Ingredients

• - Schwartz Flat Leaf Parsley
• 120G Fillets Of Mackerel In Tomato Sauce, 120G
• 500 G Quaker Rolled Oats Porridge
• 1L Unsweetened Almond Milk
• 1 L Olive Oil – Organic
• - Ducros Dried Thyme
• - Greenfields Black Peppercorns
• - PLJ Lemon Juice Original Sharp 500ml
• 100 G East End Garlic Powder
• - Tata Salt

Instructions

1. 1. Preheat oven to 200°C and lightly grease a baking tray with olive oil.
2. 2. In a small bowl, combine chopped parsley, thyme, garlic powder, salt, and black pepper.
3. 3. Coat the mackerel fillets with olive oil, then rub the herb mixture evenly onto both sides.
4. 4. Place the fillets on the baking tray and drizzle with lemon juice before baking for 15 minutes.
5. 5. While the fish cooks, toast the oats in a dry pan over medium heat until lightly golden, stirring often.
6. 6. In a saucepan, heat almond milk gently, then add the toasted oats and cook for 5-7 minutes, stirring frequently.
7. 7. Season the porridge with a pinch of salt and black pepper, adjusting to taste.
8. 8. Remove the mackerel from the oven and let it rest for 2 minutes before serving.
9. 9. Plate the herb-crusted mackerel alongside the creamy oat porridge for a wholesome breakfast.