Oat topped mackerel with roast tomatoes

Oats aren't just for breakfast though and make great toppings for meat or oily fish. Oats are nutritious wholegrains that contain the soluble fibre beta-glucan, which has been shown to help lower cholesterol

• Preparation: 15 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 1 tbsp rapeseed oil
• 1 onion, chopped
• 75g oats
• 50g dried apricots, chopped
• 25g pack parsley, chopped
• 2 tbsp chopped chives
• 4 mackerel fillets
• 400g vine-on cherry tomatoes

What you do:

1. Preheat the oven to 200oC, gas mark 6.
2. For the topping, heat the oil in a frying pan and fry the onion for 4-5 minutes. Add the oats and apricots and cook for 1-2 minutes. Stir in 100ml water, the herbs and season well. Cool slightly.
3. Press the topping onto the flesh side of the mackerel and place on a large baking tray. Add the cherry tomatoes on the vine and bake for 15 minutes until cooked throughout

Cook's tip:

Capers and chopped olives will work well instead of the apricots.

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