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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 180 C / Gas 4.
Sprinkle some black pepper over the fillets and arrange them in a baking tin.
Arrange the vegetables in rows over the fish, first the tomatoes, then the carrots, green and red peppers and onion.
Meanwhile heat the oil in a pan and pour it hot over the fish and vegetables. Then pour the wine in the tin.
The cubed courgettes and sliced red onion go around the fish with a little olive oil.
Bake it for about 20 minutes, then take it out, sprinkle the parsley and walnuts (quantities to your preference) and put it back in the oven until the fish flakes easily with a fork, 5 to 10 minutes. Serve at room temperature with some lemon slices.
I'm quite new to cooking but felt as though I could manage this. Unfortunately, the fish counter where I purchased the mackerel had only filleted the fish, and so the small bones were still present in some parts of the flesh. My partner said that with a little skill, in fine-dining restaurants, chefs remove these annoying bones with a pair of tweezers! I shall spend the time next time I attempt this. Also, the "50g" and "100g" of olive oil and white wine respectively confused me. I assumed it was a mistake for "ml" and therefore used the latter measurement. My partner said the amount of liquid still in the tin after cooking with these amounts was either correct or I should have measured in grams. Anyway, not my best attempt but will try again! - 10 Apr 2012
If you like mackerel you'll like this!
I love it, my husband doesn't. He thought it was ok, I thought it was fabulous. It's all about taste.
The vegetables were perfect and so was the fish. I just did a few new potatoes to go with it.
All I did different was to par-cook the carrots in the microwave (2 mins on high in a bit of water). Put all the veg on the bottom of a dish lay the mackerel on top (having taken out bones with tweezers) and doused with a bit of white wine. Then put tomatoes on top of fish and sprinkled a bit of olive oil. Added the walnuts and parsley as recipe. Served with a bit of lemon. - 14 Jun 2015