This tasty, simple alfresco fish dinner from celebrity chef Simon Rimmer is just perfect for spring and summner nights.
- 4x mackerel fillets
- 2 beaten eggs
- 50g butter
- 100g porridge oats
- 100g almond, pecan and raisin e.g. Kelloggs Nature's Pleasure
- Juice of lemon
- Salt and pepper
Mix the oats and nut and raisin mix together, then lay on a plate.
Dip each fillet into the egg, season well, then place into the oat mix.
Melt the butter in a pan. When it starts to foam, add the fillets and cook over a medium-high heat for 3 mins each side (be very careful when you flip it over).
Serve with watercress, dressed with vinaigrette.
Top tip for making Simon Rimmer’s mackerel rolled in oats
You should eat fresh fish the day you buy it. If it's for the next day, put it on a tray, wrap in cling film and store overnight in the coldest part of the fridge. Frozen fish should be eaten within 3 months of purchase.