HOLY MACKEREL FLORENTINE
We are supposed to have 2 portions of fish per week and one of those is supposed to be an oily fish. I have picked Mackerel as my prefered oily fish as apparently it has a lot more nutrients than most of the others.
Preparation or Ask for Mackerel Fillets
1.To prepare the fish: snip the fins off the mackerel with kitchen scissors.
2. Make a cut through the flesh just behind the head of each fish and angle the knife so that it then lies 90 degrees to the head and flat against the bones.
3. Run the knife along the length of the fish, keeping the knife as close to the bones as you can, until you are about 2.5cm/1in away from the end of the tail.
4. Turn the fish over and repeat on the other side.
5. Carefully cut through the bone at the tail end and pull away the head and bones, leaving the two fish fillets attached at the tail end.
4 fillets of Mackerel
1 pkg. frozen spinach
4 tbsp. butter
Grated onion
1/4 c. lemon juice
Salt to taste
Pinch of nutmeg
Egg, lightly beaten
Bread crumbs
8 oz. can onion rings
Prepare spinach, drain and add butter, onion salt, lemon juice, and nutmeg. Place on bottom of oiled baking pan. Dip fillets in egg and bread crumbs. Saute lightly in butter until browned. Place fillets on spinach bed and top with a can of onion rings. Bake at 300 degrees for 5-8 minutes.
recipe from cooks.com website
Eve
We are supposed to have 2 portions of fish per week and one of those is supposed to be an oily fish. I have picked Mackerel as my prefered oily fish as apparently it has a lot more nutrients than most of the others.
Preparation or Ask for Mackerel Fillets
1.To prepare the fish: snip the fins off the mackerel with kitchen scissors.
2. Make a cut through the flesh just behind the head of each fish and angle the knife so that it then lies 90 degrees to the head and flat against the bones.
3. Run the knife along the length of the fish, keeping the knife as close to the bones as you can, until you are about 2.5cm/1in away from the end of the tail.
4. Turn the fish over and repeat on the other side.
5. Carefully cut through the bone at the tail end and pull away the head and bones, leaving the two fish fillets attached at the tail end.
4 fillets of Mackerel
1 pkg. frozen spinach
4 tbsp. butter
Grated onion
1/4 c. lemon juice
Salt to taste
Pinch of nutmeg
Egg, lightly beaten
Bread crumbs
8 oz. can onion rings
Prepare spinach, drain and add butter, onion salt, lemon juice, and nutmeg. Place on bottom of oiled baking pan. Dip fillets in egg and bread crumbs. Saute lightly in butter until browned. Place fillets on spinach bed and top with a can of onion rings. Bake at 300 degrees for 5-8 minutes.
recipe from cooks.com website
Eve
