Tomato and cider stuffed mackerel


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

    6 people made this

    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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