Portly Cooks | Mackerel with Garlic and Herb Crust and Basil Pesto ‘Risotto’

Mackerel is a fantastic oily fish and is great when bread crumbed as the oils of the fish get soaked up by the coating making it even more moreish.

  • 2 Fillets of Mackerel
  • 1 Bread Roll/2 slices of Bread
  • Fresh Parsley
  • 1 tsp Garlic Powder
  • Third cup Risotto Rice
  • 1 Chicken Oxo
  • Third cup White Wine
  • Third cup Water
  • 2 tsp Pesto
  • 20g Parmesan

Cook the rice in the water and wine with the oxo crumbled in. Bring to the boil and then simmer for 10 minutes. Once cooked, stir in the cheese and pesto, leave to rest, covered. While the rice cooks, blend the bread and parsley together, add the garlic and top the mackerel with it. Bake the fish in the oven for 10 minutes or until golden brown.

PG

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