2 tbsp olive oil
4 spring onions
50g ground almonds
1 tbsp oats
50g mixed green & black olives, pitted & chopped
8 mackerel fillets
salt & pepper
Heat oil in a frying pan and cook the chopped onions for 2 minutes
Finely grate the rind of the orange, then using a sharp knife, cut away the
remaining skin & pith. Segment the orange by cutting down each side of the lines
of pith to loosen the segment, Do this over a plate to catch and save the juice.
Cut each segment in half.
Toast the almonds under a preheated grill for 2 - 3 minutes until golden.
Mix the onions, orange, almonds, oats & olives in a bowl and season with salt &
pepper to taste. Spoon this mixture along the centre of each fillet. Roll up and
secure in place with a cocktail stick.
Bake in a preheated oven at 190 C for 25 minutes or until fish is tender.