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
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Nutritional Information
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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. -
2 servings
Preparation
- 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.
- 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.
- Preheat oven to 375 degrees.
- 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
Dining and Cooking