Mackerel Flatbread and Whole Baked Mackerel with Coconut Sambal

Two new ways to serve up mackerel, Mackerel Flatbread and Whole Baked Mackerel with Coconut Sambal. These recipes are simple, using great ingredients to create flavoursome dishes that are ready in no time at all!

Ingredients

For the mackerel flatbread dough

325g self raising flour, plus extra for dusting
125ml water
100ml plain yoghurt
Pinch of salt

For the mackerel flatbread topping

4 tbsp lime pickle
12 cherry tomatoes, cut in ½
4 mackerel fillets
50ml olive oil

2 mackerel, whole and gutted
1 red onion, peeled cut into wedges
1 pepper, sliced
1 courgette, sliced lengthways
2 tbsp coconut sambal
25ml vegetable oil

Method

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Mackerel flatbread

To make up the dough, sprinkle the salt into the flour and then add the yoghurt followed by the water. Bring the whole lot together with a spoon then tip on to a clean work surface and knead for 1 min. The dough should be sticky.
Roll out the dough to a large circle and top with the pickle, tomatoes, mackerel fillets and olive oil. Bake for 10 minutes in a hot pizza oven.

Whole baked mackerel with coconut sambal

Heat a BBQ and pizza oven until hot.
Place the mackerel onto 2 sheets of foil.
Mix the sambal and oil and use the mixture to fill the cavity, then bake for 10 minutes.
Meanwhile, char the vegetables on the
To serve, pile the vegetables on top of the fish to serve.