I have always loved mackerel, well for that matter, all fish. Mackerel is an inexpensive but oily fish with a light flaky texture that is hard to beat. It might not be on the top of the list as is salmon or halibut for many, but it sure has a distinctive flavour all its’ own.
Spanish mackerel are smaller than King mackerel and have yellow spots on their sides.
Oven baked in this tomato, garlic and vegetable sauce, and cooked in white wine, this recipe certainly brings out the best of this delicious whole fish.
2 whole spanish mackerel
1 jar tomato sauce with herbs and spices
3-4 tomatoes, chopped
1/4 cup white wine
3 cloves garlic, chopped
3 stalks celery, chopped with leaves and all
2 carrots, chopped
1 onion, chopped ( I used red onion for the colour )
1/2 green pepper, chopped
1/2 red pepper, chopped
1 tbsp pimentos
1/2 small package **Maggi fish seasoning
1/2 tsp black pepper
1 tbsp fresh squeezed lemon and lime
1 tsp thyme, dried or fresh
1 bunch fresh chopped parsley
Clean fish if not already done when purchasing. Cut off head and tail, which is optional. **( I usually keep in tact if baking without sauce). Wash and part dry before place in a oil sprayed baking dish. Cover the fish with lemon and lime juice. Sprinkle *Maggi fish spice over each fish.
Let the fish sit while you chop all the vegetables. Cover the fish with the vegetables, spices and herbs. Add the white wine and top with tomatoes and sauce. Sprinkle with pepper.
Bake in a preheated 350 degree oven for approximately 45 – 50 minutes depending on the size of the fish. If smaller fish, check the fish as you don’t want to over cook.
Serve the fish covered with sauce and veggies with a side of rice and peas and brousel sprouts.
Serves 2 – 4