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Mackerel stuffed with citrus and fleur d’ail https://www.metro.ca/userfiles/image/recipes/Maquereau-farci-agrumes-fleur-ail-4977.jpg PT10M PT30M PT40M
Preheat the oven to 400°F (200°C). 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.
4
4 mackerel, cleaned and gutted 2 zest of 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 breadcrumbs Salt and pepper to taste tangerine slices
Mackerel stuffed with citrus and fleur d’ail

Mackerel stuffed with citrus and fleur d’ail

Rate this recipe
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  • Lactose-free
4
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    mackerel, cleaned and gutted
  • 2
    zest of tangerines (or 1 large orange, or 4 clementines)

  • zest and juice of a lemon
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    $3.99 ea.

  • 2
    french grey shallots, thinly cut
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1 Tbsp.
    (15 mL)
    fleur d'ail
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    GARLIC

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    PRODUCT OF ONTARIO 13.21/kg

    DERLEA ORGANIC CHOPPED GARLIC OR ORGANIC GARLIC PURÉE

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    $3.49 ea.

    125 g

  • 1 cup
    (250 mL)
    dry breadcrumbs

  • Salt and pepper to taste

  • tangerine slices
Imprimer ma sélection

Preparation

Preheat the oven to 400°F (200°C).

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.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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