• 6 boneless mackerel fillet from the fish counter
  • 1 slice thick slice of white bread (about 50g)
  • 2 tbsp chopped fresh flat-leaf parsley
  • 6 sunblush tomatoes, finely chopped
  • 0.5 cucumber
  • 125 g cherry tomatoes, halved
  • 20 g British salad cress, snipped and washed


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Place the mackerel fillets skin-side down on a baking tray.

  2. 2

    Tear the bread into chunks and whiz in a small food processor or a mini chopper until it forms coarse crumbs. Tip the breadcrumbs into a small bowl, add the parsley and the sunblush tomatoes and mix together well.

  3. 3

    Pile the breadcrumb mixture on top of each of the mackerel fillets, patting it down well. Bake in the oven for about 12-15 mins, until the fish is cooked through and the topping is golden brown.

  4. 4

    Meanwhile, lightly peel the cucumber then halve lengthways. Scoop out and discard the seeds, then thickly slice the cucumber into crescents. Toss together with the cherry tomatoes and salad cress.

  5. 5

    For toddlers, serve a crispy-crumb mackerel fillet with the chunky salad on the side. Let them squeeze a lemon wedge over the top if they like.


    Cook's tip: for baby, skin the cooked mackerel fillets and mash with a little of the breadcrumb topping. Serve the cucumber and tomato on the side, if your baby is old enough for finger food.

Nutritional Details

Each serving provides
  • Energy 3998kj 955kcal 48%
  • Fat 55.7g 80%
  • Saturates 11.5g 58%
  • Sugars 26.7g 30%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 318kj/76kcal

Each serving provides

35.8g carbohydrate 11.4g fibre 71.9g protein

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