Mackerel Seasonal Recipe: Oven-Roasted Delight for Your Table
This Mackerel Seasonal recipe features oven-roasted mackerel with a tangy tomato sauce, perfect for family gatherings.
Equipment
- - Baking pan
- - Skillet
- - Mixing bowl
Ingredients
For the Fish
- 2 whole Mackerels Fresh or unfrozen, cleaned and gutted
For the Sauce
- 1 medium Onion Chopped
- 2 cups Tomatoes Chopped, fresh or canned
- 2 tbsp Apple Cider Vinegar Or Kombucha
- 1 cup Ketchup Can use tomato paste for richer flavor
- 1 tbsp Mustard Any variety
- 3 cloves Garlic Used fresh and roasted
For the Veggies
- 1 large Red Bell Pepper Sliced
- 2 cups Small Potatoes Chopped
For Seasoning
- 1 tsp Black Pepper Or white pepper
- 1 tsp Paprika Optional
- 1 tsp Salt Adjust to taste
Instructions
Preparation Steps
- If using frozen mackerels, allow them to unfreeze completely, then clean and rinse them thoroughly under cold water.
- Place the cleaned mackerels in a lightly oiled baking pan, and sprinkle them generously with salt to enhance the flavors.
- In a bowl, mix together the ketchup, mustard, apple cider vinegar, fresh garlic, and roasted garlic until well combined for a tangy, savory blend.
- Carefully slice the onion, tomatoes, and red bell pepper; also chop the small potatoes into bite-sized pieces to ensure even cooking.
- In a skillet over medium heat, sauté the chopped onion in a bit of oil for about 5 minutes, or until it turns golden brown, creating a wonderful aroma.
- While the onions are cooking, preheat your oven to 420°F (215°C). Once preheated, brush the mackerels with the sauce and place the prepared vegetables around them in the baking pan.
- Cover the baking pan with foil to retain moisture and bake for 40 minutes. Then, remove the foil and bake for an additional 2-3 minutes, allowing the fish to get a golden finish.
- Once done, serve the mackerel warm with the roasted vegetables, and enjoy the delightful blend of flavors.
Notes
Optional: Try garnishing with fresh herbs for an extra pop of flavor. Store leftovers in an airtight container for up to 3 days. Enjoy cold in salads or sandwiches.