Andalusian Mackerel with Pimentada

    20 min

    This salad captures the true flavours of Spain. If you can't find fresh mackerel, smoked mackerel is a good alternative.

    3 people made this

    Serves: 6 

    • 3 green peppers, deseeded and halved
    • 3 red peppers, deseeded and halved
    • 3 cloves of garlic
    • 2 onions, cut into wedges
    • 6 fresh mackerel fillets
    • 3 tbsp olive oil
    • 1 bay leaf
    • salt and black pepper

    Prep:20min  ›  Ready in:20min 

    1. Preheat the oven to 200 C / gas 6.
    2. Place the peppers, garlic and onion in a roasting tin. Drizzle with a tablespoon of oil and roast for 45 minutes. Place the peppers in a bowl, cover with cling film and leave to cool. When cool enough to handle peel the vegetables and cut into strips.
    3. Place the mackerel fillets on a baking sheet and drizzle with a little oil. Bake for 10 minutes or until cooked. Leave to cool.
    4. Place the mackerel, peppers, garlic and onions into a large bowl. Add the bay leaf and remaining oil and season. Refrigerate for an hour until ready to serve.

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    Reviews in English (1)


    Really great way to do mackerel, great with mixed with a rocket salad  -  23 Jan 2010