Mackerel rolled in oats with watercress and radish salad

Preparation method

1. For the mackerel, sprinkle the oats onto a plate and season, to taste, with salt and freshly ground black pepper. Pour the beaten eggs into a bowl. Dip each mackerel fillet into the beaten egg, then roll it in the seasoned oats.

2. Heat the butter in a pan over a medium heat. When the butter is foaming, add the coated mackerel fillets and fry for 2-3 minutes, or until crisp and golden-brown.

3. Turn the fillets carefully and fry for a further 2-3 minutes, or until the fillets are crisp and golden-brown on both sides and completely cooked through. Remove the pan from the heat and squeeze over the lemon juice.

4. Meanwhile, for the watercress and radish salad, in a large bowl, mix together the olive oil, mustard and vinegar until well combined.

5. Add the watercress leaves, sliced red onion and radishes and mix well to coat the salad in the vinaigrette mixture.

6. To serve, divide the watercress and radish salad equally among four serving plates. Place one oat-coated mackerel fillet on top.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4