Get ready for a fish-tasting adventure with our "Whole Encrusted Mackerel"! This recipe is easy, so let's dive in.
2 whole mackerel
1 pastry pie sheet
1 cup of cooked spinach 1/2 small onion, minced
1 tablespoon of butter
1/4 teaspoon Kosher salt
Pepper to taste
1 egg white, whisked
Begin by thawing Chatham Harvesters flash-frozen whole mackerel. I
Preheat your oven to a toasty 425 degrees.
Melt butter in a pan and sauté the minced onion until it becomes transparent.
Add spinach and cook until it's as wilted.
Turn off the heat and let it cool.
Take the fish and rinse them off. Optionally, cut off the heads.
Split the fish, season the cavity with salt, and stuff it with the cooled spinach mixture.
Close up the fish.
Roll out a pastry sheet and cut it in half.
Place a fish on one-half sheet and mold the pastry around it. Repeat the process with the second fish. Brush with egg whites.
Place your pastry-clad fish on parchment paper.
Bake in the oven for 20-25 minutes or to an internal temperature of 145 degrees.
Cut your encrusted mackerel into sections and serve.
Pro tip: Eat it by opening the pastry and reveling the delicious fish and spinach mixture. It's like unwrapping a gift, but the gift is dinner, which is awesome.
And there you have it – Whole Encrusted Mackerel.