Baked Scottish Mackerel - scottish oats

Method

• Remove any bones from mackerel fillets, tweezers help.
• Mix the oats (larger flakes work best) and linseeds thoroughly in a bowl that you can dip the mackerel fillets into.
• Beat the egg, and dredge the mackerel through to coat.
• Dredge the egg coated mackerel fillets through the oat/seed mix to coat evenly.
• Lay skin side down on a baking tray (pre-oiled or non-stick).
• Bake in a pre-heated oven at 220C for 10-15 minutes, until the fish are just cooked through, and the oats/seeds slightly crunchy.
• Serve.