Impress your friends with this fresh fish recipe from Woman’s Weekly. It’s full of vitamins and omega-3 which will help to ward off colds too.
- 4 small herrings plus salt and freshly ground black pepper
- 3-4 tbsp milk
- 4 tbsp medium or coarse oatmeal
- 60g (2oz) unsalted butter
- Winter coleslaw, watercress and lemon wedges
- Scale, wash and gut the fish; cut off the heads. Sprinkle some salt and pepper inside each fish.
- Dip the fish in the milk and coat evenly and firmly with oatmeal.
- Melt the butter in a heavy-based frying pan until sizzling. Add the herrings and cook on a medium heat for 8-10 mins, turning them once.
- Lift fish from the pan and serve on warmed plates. Spoon some buttery juices over each one. Add a spoonful of coleslaw, a handful of watercress and a lemon wedge.
Cook’s tip: To make winter coleslaw:(serves 8): Mix 200g (7oz) each of shredded red and white cabbage with 2 tbsp each of creme fraiche and mayonnaise, seasoning and 2 tsp poppy seeds.Recipes and food stylist: Sue McMahon. Photos: Simon Pask.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.