Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mackerel with mustard and lemon butter. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Baked Mackerel with Lemon: Side Dish Ideas. This is an oily fish, brightened up with the lemon, so to be honest any side dish will go. You have a nice balance of oil and acidity, so consider a starch plus a vegetable.

Mackerel with mustard and lemon butter is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Mackerel with mustard and lemon butter is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook mackerel with mustard and lemon butter using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mackerel with mustard and lemon butter:

1. Take 4 fresh mackerel, gutted and cleaned
2. Make ready 200 kg/8oz spinach
3. Take 115 kg/4oz melted butter
4. Take 2 tbsp wholegrain mustard
5. Make ready 2 tbsp lemon juice
6. Take Grated Rind of one lemon
7. Make ready 3 tbsp chopped, fresh parsley
8. Make ready Salt and freshly ground black pepper

Brush it with a little olive oil then lay the mackerel fillets, skin side down, on the foil. Combine the butter, mustards, herbs, lemon juice, salt, and pepper in a small bowl. Grill the mackerel for five minutes on each side, or until cooked through, basting where appropriate. Serve the mackerel with the spinach as an accompaniment.

Steps to make Mackerel with mustard and lemon butter:

1. To make the mustard and lemon butter mix together the melted butter, mustard, lemon rind and juice, parsley, and seasoning.
2. Next scour the skin of each mackerel four or five times.
3. Place the mackerel on a grilling rack and brush the mustard and lemon butter equally over each of the mackerel.
4. Grill the mackerel for five minutes on each side, or until cooked through, basting where appropriate.
5. Serve the mackerel with the spinach as an accompaniment.
6. If you have any mustard and lemon butter remaining heat this in a small pan until sizzling and pour over the mackerel, on the plates.

If you have any mustard and lemon butter remaining heat this in a small pan until sizzling and pour over the mackerel, on the plates. In a frying pan fry the breadcrumbs in the olive oil until golden. Fillet both mackerel and score lines on each fillet. Grate half the lemon zest finely and cut half the pear into small cubes. Put fish on a greased broiler rack.

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