Mackerel in oats with watercress

Valentine Warner shows us why hes a culinary free-spirit with an unusual oat-based fish dish
Mackerel in oats with watercress
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 large mackerel, filleted
  • 1 medium eggs
  • 1 knob butter
  • 1 big handfuls medium porridge oats
  • 2 handfuls watercress
  • 1 lemon, juice only
  • Dijon mustard, to serve


1. Rinse fillets and pat dry with kitchen paper.

2. Break the egg into a bowl and whisk into it a dribble of tap water, large flakes of sea salt and pepper.

3. Heat a large knob of butter in a frying pan on medium heat.

4. When the butter begins to foam, dip both sides of a fillet into the egg wash and roll it in the oats before laying it to cook in the butter.

5. Repeat the stage #4 with the other fillet(s).

6. Turn the fillet when golden brown to cook the other side. Each side will take about 3 minutes to brown.

7. While the fish is cooking, mix the watercress in a little bowl with lemon juice and salt.

8. To serve, place a handful of watercress in the centre of a serving plate, add a fillet to the side and finish with a generous teaspoon of Dijon mustard.

Rate This Recipe