mackerel, gutted and cleaned
salt and freshly ground pepper
75 g (3 oz) butter
2 dessert apples, peeled and grated
1 small onion, skinned and grated
150 g (5 oz) Cheddar cheese, grated
50 g (2 oz) fresh breadcrumbs
45-60 ml (3-4 tbsp) dry cider
lemon wedges and chopped fresh parsley to garnish
the mackerel inside and out with salt and pepper. Melt the butter in a
small pan over a low heat.
Mix the apple, onion, 75 g (3 oz) cheese and the breadcrumbs in a bowl and
bind with 15 ml (1 tbsp) melted butter. Stuff the fish with this mixture
and secure the opening of each with two or three skewers. Place the
mackerel in an ovenproof dish and sprinkle remaining cheese over each.
Pour over the remaining melted butter and sufficient cider to cover the
base of the dish.
Lay a piece of buttered foil or greaseproof paper loosely over the dish.
Bake in the oven at 180°C (350f) mark 4 for25-35 minutes, until the
mackerel are cooked right through and golden brown. Serve straight from
the dish and garnish with lemon wedges and parsley.