Mackerel stuffed with salsa verde from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (UK)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute trout or sardines for mackerel.

  • wester on October 26, 2011

    I still have to get the hang of the filleting and removing the pinbones. But the taste of this was excellent - the fresh green salsa verde works very well with the rich mackerel. And apart from the filleting it's very easy.

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