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| 2 | cloves garlic |
| 340 | G; (12-14oz) fresh, (340 to 400) |
| | mackerel |
| 340 Gramm | Oatmeal; not fine (12oz) |
| | dijon mustard |
| 450 Gramm | Gooseberries; (1lb) |
| | cinnamon |
| 2 | Shallots |
| | Fresh dill and basil |
| | Seasoning |
| | olive oil |
| 340 Gramm | New potatoes; (12oz) |
| 110 Gramm | Soft butter; (4oz) |
| | chives chopped |
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Preheat the oven to 200 °C/400°F/gas mark 6.
First thing to make is the chutney. To do this peel and chop the onions and garlic and saut, in a pan with a little vinegar and cinnamon. Add the gooseberries and seasoning and cook with the lid on for about 10 minutes while you cook the mackerel.
To cook the mackerel, remove the head from the gutted mackerel and coat the skin with the mustard and then roll in the oatmeal. Season and place onto an oven proof tray and drizzle with olive oil. Bake in the hot oven for about 8 to 10 minutes.
Boil the new potatoes until tender and toss with the butter and chopped chives.
To serve, remove the fish from the oven and serve with the chutney on the side and herb buttered new potatoes.
Per serving: 2584 Calories (kcal); 114g Total Fat; (38% calories from fat); 67g Protein; 340g Carbohydrate; 241mg Cholesterol; 951mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 Fruit; 22 Fat; 0 Other Carbohydrates
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