• 50 g (2 oz) plump ready-to-eat dried apricots, chopped
  • 50 g (2 oz) cooked bulgar wheat
  • 2 tablespoons clear honey
  • 1 garlic clove, crushed
  • 2 tablespoons chopped tarragon
  • 2 teaspoons chopped mint
  • 50 g (2 oz) butter, plus extra for greasing
  • 4 small whole mackerel, gutted and cleaned
  • 150 ml (¼ pint) dry white wine
  • 2 tablespoons double cream
  • salt and pepper
  • chopped parsley, to garnish

Mix the apricots in a bowl with the bulgar wheat, honey, garlic, tarragon and mint, and season with salt and pepper. Fill the fish cavities with the stuffing and tie 2 lengths of kitchen string around each fish to hold the stuffing in place.

Place the fish, side by side, in a buttered shallow ovenproof dish. Pour over the wine and dot with the butter. Cover with foil and place on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 20–25 minutes until cooked through, removing the foil for the last few minutes of the cooking time. Swirl the cream into the juices and serve sprinkled with parsley, accompanied by lemon wedges.

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