INGREDIENTS

INSTRUCTIONS

Preheat the oven to 230øC/560øF/gas mark 7.  Crush the bran flakes
into a bowl with the horseradish, lemon zest  and a few chopped chives.
Then with a grater, finely grate the brazil  nuts into the mixture.
Meanwhile skin the mackerel fillets and cut out the pin bones with a
pair of pliers or a knife. Season the fillets with salt and pepper  and
then place the crust on one side of each fillet. Press the  mixture
down well on the fish so that there is a firm coating.  Place the
fillets on a baking tray and spray each fillet with some  low fat
cooking spray, (available from the supermakets) and then put  them
straight in the oven. These will take about 10 minutes to cook,  or
until they form a nice crunchly texture on top.  For the watercress and
carrot salad, simply grate the hard boiled egg  into the watercress
with a squeeze of lemon juice, add the grated  carrot and grain mustard
and dress with a little balsamic vinegar and  olive oil.  To serve:
Place a little pile of watercress salad in the middle of the  serving
dish, then carefully place the baked mackerel fillets on top.  Drizzle
a little more olive oil around the outside of the plate with  a few
drops of balsamic vinegar and finish with chopped chives.  Converted by
MC_Buster.  Per serving: 6029 Calories (kcal); 564g Total Fat; (79%
calories from  fat); 199g Protein; 138g Carbohydrate; 196mg
Cholesterol; 716mg  Sodium Food Exchanges: 7 1/2 Grain(Starch); 24 Lean
Meat; 6  Vegetable; 0 Fruit; 102 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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“Exercise daily — walk with the Lord.”