When I was contacted by Seafish asking me whether I wanted to take part in a campaign to encourage people to eat more Omega-3 rich fish, I immediately agreed. My family and I rarely eat fish other than salmon, and I thought it would be a great opportunity to develop recipes outside my comfort zone.
On Friday morning, I received a ‘Fish is the Dish’ package containing a leaflet with recipes, an apron, an oven glove, sticky notes in the shape of fish and a fish slice. I was also sent three tins of fish.
Jumpy (2 years 2 months) was desperate to play with it all, and she was over the moon when I let her put the apron and oven glove on and pretend the sticky notes were fish. She had fun picking them up with the fish slice. Beanie (4 years 3 months) joined in after school.
Lunch breaks are longer in France than they are in the UK. My little ones have over an hour and a half to get home and eat here. My mum has been cooking warm meals every day. With this post in mind, I decided to make something tasty, cheap, quick and easy to cook for us.
This mackerel loaf is perfect warm served with salad. You could also have it cold for a picnic or cut into cubes as an appetiser.
- 3 medium free-range eggs at room temperature
- 150 g flour
- 2 teaspoons baking powder
- 100 ml olive oil
- 100 ml milk at room temperature
- Salt & pepper
- 100 g grated Gruyère cheese
- 1 teaspoon parsley
- 1 tin mackerel in tomato sauce 120g, drained and crumbled
- 200 g Feta cheese crumbled
- 1 red pepper diced
- Preheat your oven to gas mark 4 (180 degrees Celsius / 350 degrees Fahrenheit) and grease a loaf tin.
- In a large bowl, beat the eggs lightly. Add the flour, baking powder and mix well.
- Stir in in the olive oil and milk. Fold in the rest of the ingredients. Drop the mixture in the cake tin and bake for 50 minutes or until golden and cooked through.
- Serve warm with salad, or cold and diced as an appetiser.
You could use grated Cheddar cheese instead of Gruyère.
I was sent three tins of fish as well as the care pack pictured above. All photos and the recipe are my own. I did not receive payment for this post.
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