I tried Mrs Beeton's Baked Mackerel this week, and I must say, the forcemeat was a delightful surprise. I had not expected such a delicate, almost mousse-like texture, which complemented the firm, oily richness of the mackerel beautifully. I used a classic combination of breadcrumbs, anchovies, and parsley for the forcemeat, and the fish took to it like a duck to water. This recipe is a treasure for the weeknight cook who wants to elevate their midweek meal without too much fuss. The baking time is short, and the use of forcemeat adds a touch of elegance that belies the simplicity of the method. I served mine with a classic maître d'hôtel sauce, but I think a squeeze of lemon and a sprinkle of chopped parsley would be just as delightful. Do give it a go.