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    • Baked Mackerel with Tomatoes

    Mark Sharron
    Easy
    30 minutes
    01-Feb
    Baked Mackerel with Tomatoes is a simple yet delicious meal everyone can enjoy. This dish is full of flavour and is a great way to get your daily dose of omega-3 fatty acids. It also contains a variety of fresh herbs and vegetables, making it a nutritious and healthy option. Combining mackerel, olive oil, garlic, parsley, oregano, tomatoes, capers, white wine vinegar, lemon juice, and basil creates a unique and flavourful dish that is sure to please.
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    Ingredients

    • 4 mackerel fillets
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon dried oregano
    • Salt and pepper to taste
    • 2 cups cherry tomatoes, halved
    • 2 tablespoons capers
    • 2 tablespoons white wine vinegar
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons chopped fresh basil

    Method

    • Step-by-Step Method for Baked Mackerel with Tomatoes
    • Preheat oven to 200°C (390°F) and line a baking tray with parchment paper
    • Rinse mackerel fillets under cold water and pat dry with kitchen paper
    • Season both sides of the fillets lightly with salt and pepper
    • In a small bowl, combine minced garlic, chopped parsley, dried oregano, and olive oil
    • Mix cherry tomatoes, capers, white wine vinegar, and lemon juice in a separate bowl
    • Arrange mackerel fillets skin-side down on the prepared baking tray
    • Spoon the olive oil and herb mixture evenly over each fillet
    • Scatter the tomato, caper, and vinegar-lemon mixture around and between the fillets
    • Bake in the oven for 13-15 minutes, until the fillets are opaque and flake gently
    • Remove from oven and sprinkle with fresh basil before serving
    • Plate by arranging fillets on top of the roasted tomato mixture for vibrant color contrast
    • Serve hot, optionally accompanied by simple crusty bread or a green salad