Tomato and cider stuffed mackerel

Tomato and cider stuffed mackerel


4 people made this

About this recipe: Whole mackerel are filled with a red pepper and onion breadcrumb stuffing and baked in a rich tomato and cider sauce.


Serves: 4 

  • 4 whole mackerels, cleaned and gutted
  • 220g frozen or fresh sliced red pepper
  • 1 can Heinz Condensed Tomato Soup
  • 250ml sweet or dry cider
  • 50g butter
  • 100g sliced onion
  • 2 slices dry white bread (broken or crumbed)
  • 2 tablespoons lemon juice
  • salt and black pepper

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven 200 degrees C. Wash fish and clean out stomach thoroughly. Cut 4 diagonal slits on each side of the fish. Place a few thin slices of red pepper in each slit.
  2. Mix condensed tomato soup and 200ml of cider together in a saucepan. Heat until it starts to boil, then reduce heat and simmer until it has reduced by half.
  3. Meanwhile, to make the stuffing: melt butter and cook sliced onion and rest of red peppers until they have softened. Add breadcrumbs, lemon juice and 2 tablespoons of reduced sauce. Season with salt and pepper to taste.
  4. Stuff each fish with stuffing and place in a deep baking dish. Gently pour over sauce followed by remaining cider.
  5. Cover with foil and cook for 25 minutes. Remove foil and bake for a further 10 minutes.
  6. Serve with crusty bread rolls or french bread.

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- Rated on - 31 Jan 2015

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