AT A GLANCE
|01||For rocket and black-eyed pea salad, drain peas and cook in a saucepan of boiling water for 20 minutes or until tender, then drain. Transfer to a bowl, add remaining ingredients except rocket, season to taste and toss to combine. Just before serving, stir in rocket.|
|02||Meanwhile, combine garlic, walnuts, breadcrumbs, sultanas, ½ cup chopped tomatoes, parsley, chopped marjoram and white part of green onions in a bowl and season to taste.|
|03||Season mackerel to taste, then divide stuffing among cavities. Place fish, stuffing-side up, in an oiled roasting pan, scatter with marjoram sprigs and reserved green onion tops. Spoon remaining chopped tomatoes around fish, drizzle generously with olive oil and bake at 180C for 25-30 minutes or until fish are just cooked through. Stand fish for 5 minutes before serving drizzled with pan juices, rocket and black-eyed pea salad and lemon cheeks.|
Note Blue mackerel is sometimes sold under the name slimy mackerel, but is a very flavoursome fish with scale-free skin.