Mackerel stuffed with citrus and fleur d’ail
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 40 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 4 mackerel, cleaned and gutted
- Zest of 2 tangerines (or 1 large orange, or 4 clementines)
- Zest and juice of a lemon
- 2 French grey shallots, thinly cut
- 1 Tbsp. (15 mL) olive oil*
- 1 Tbsp. (15 mL) fleur d’ail
- 1 cup (250 mL) dry bread crumbs
- Salt and pepper to taste
- Tangerine slices
Preparation
Preheat the oven to 400ºF (200ºC).
Zest the tangerines before peeling. Once peeled, dice the tangerines. Zest the lemon and juice it. Mix the zests, diced tangerine, and lemon juice with the shallots in a bowl.
In a frying pan, heat the olive oil and fleur d’ail over low heat. Brown the dry bread crumbs in the olive oil mix until it’s been absorbed. Transfer the flavoured bread crumbs to the citrus mixture. Add salt and pepper to taste.
Make 4 or 5 diagonal slits though the skin of each mackerel. Stuff each mackerel with some of the citrus-bread-crumb mixture. Place the fish on an oiled oven-proof dish. Insert half a tangerine slice in each slit. Cover the dish with aluminium foil and bake in the oven for 20 to 30 minutes, depending on the size of the fish. Serve with sautéed green beans or a salad.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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