Easy recipe for the weekend

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This is a little bit of a hidden treasure down a back street in Spalding, but is definitely worth hunting out.

Karl Sergison offers homemade and, where possible, locally sourced food in his restaurant and deli in Francis Street, known as Sergi’s Deli, where his wife Debbie is head chef.

In better weather, it is also possible to enjoy food and drink – the restaurant and deli are both fully licensed – in a pretty courtyard area.

Karl also teaches cookery in the cooking academy set up to resemble a home kitchen so that students feel confident they can recreate dishes by themselves.

Here, Sergi shares his simple but tasty recipe for Fillet of Mackerel with a Thai crumb topping that will serve four people as a starter.


4 fillets of fresh mackerel

4oz coarse breadcrumbs

zest of 1 lime

Dijon mustard

1 clove garlic

chopped coriander

1 red chilli deseeded and chopped finely

½ red or green pepper deseed and chopped finely

salt and pepper to taste

25ml olive oil to bind


Mix all the ingredients together – with the exception of the fish. Do this gently so as not to break up any of the ingredients too much.

Now the topping is ready to place on your mackerel. Sometimes it helps if you smear a little more mustard on to the fish to help the crumb mixture stick to it.

Once you’ve done this, drizzle a little more olive oil on to the fish.

Bake it in a hot oven at 220oc/ gas mark 7 until the fish is cooked and the topping is golden brown and crunchy. This should take approximately six to seven minutes.

It’s important not to overcook your fish – once the topping is golden brown your fish will be cooked.

Serve with a nice crisp salad and perhaps a glass of Chablis. Enjoy