These fish stuffing recipes can be used to stuff whole fish before baking.
Any fish round about 12 oz to 1lb (375-450g) are suitable.
Make your breadcrumbs by either tearing up bread and putting it in a processor/liquidiser or grate it.
I always make stuffing - I haven't bought a packet since 1978 when I got my first blender - the taste is far superior to packets, less synthetic tasting and considerably cheaper I think.
I find that the bought stuffing, no matter what you do to it, is always dry and 'sharp' in texture - this homemade stuffing absorbs the juices and is lovely and moist.
1 tbspn olive oil
1 onion - peeled and finely chopped
4 oz (100g) fresh breadcrumbs
handful chopped corainder
1 egg - beaten
4 mackerel - cleaned
Heat the oven to gas mark 5 (190C or 375F)
Heat the oil in a pan and soften the onion.
In a bowl, combine the onion, breadcrumbs and coriander - mix well and then stir in the egg.
The mixture should be sticky.
Open the mackerel and divide the mixture equally between them.
Close them - they should be OK - the filling will spill a little, but that makes it nice and crispy.
Lay them in a greased dish, sprinkle lemon juice and a few twists of black pepper and bake in the oven for 30 minutes or so.
Fish Stuffing Variations
When I use larger leaved herbs, I tend to add them to the blender at the same time as I process the bread - it gets a really fine chop and mixes it all together at the same time.
To the basic onion/breadcrumb/egg mix, you can add:-
a few sage leaves
handfull of chopped parsley
few sprigs of dill
a couple of sprigs of thyme
a couple of sprigs of rosemary
You could also use dried herbs in this recipe.
You may also like these recipesFind A Seafood Recipe › Fish With Herbs › Fish Stuffing Recipes
By Liz Alderson, Mar 30, 2016
This easy Stuffed Mackerel recipe can be used to stuff whole fish before baking.
Prep Time: 5 minutes
Cook time: 30 minutes
Main Ingredient: mackerel