This recipe Sounds strange, but tastes absolutely fantastic, you can serve the mackeral either hot, as a main dish, or cold, as a starter or light lunch, either way you won’t be disappointed


4 mackeral, filleted and boned 

100g of seasoned whole wheat flour 

500ml of Prosecco ( Extra dry if possible) 

2 teaspoon of pickling spice 

1 onion peeled and thinly sliced 

1 Carrot peeled and thinly sliced into rounds 

4 bay leaves 


1. Lightly Dust the flesh side of the mackeral with the seasoned flour 

2. Roll up the mackeral from tail to the head loosely 

3. Place each one into a deep oven dish

4. Pour over the Prosecco and  add the Carrot, onion, bay leaves and pickling spices 

5. Cover with foil and place in the oven (120c) for 30 minutes 

6. Remove from the oven, serve warm or allow to cool and chill in the fridge 




Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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