Baked Mackerel In Mustard-Scallion Sauce

Ingredients

• 2 ½ to 2 ¾ pound whole mackerel, cleaned, gutted but left whole
• ½ lemon
• ½ teaspoon freshly ground black pepper
• ½ cup creme fraiche
• 2 tablespoons prepared whole-grain mustard
• 2 teaspoons lemon juice
• 4 scallions, finely chopped, including the green tops
• Salt, if desired

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1356 calories; 94 grams fat; 26 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 20 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 113 grams protein; 446 milligrams cholesterol; 733 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Score the mackerel on both sides, making two or three large X’s one-half-inch deep with a small sharp knife. Squeeze the half lemon over the fish.
2. Combine and stir the remaining ingredients. Coat the mackerel with this mixture and allow to marinate one-half hour. Turn once during the marinating so the cuts in the fish are well coated with the sauce.
3. Preheat oven to 375 degrees.
4. Place mackerel in a small buttered oval baking dish and bake until the fish is opaque. Serve at once.

• Fillets can be used instead of whole fish and the fish can be grilled instead of baked. Adjust cooking time accordingly.

1 hour