Baked Mackerel in Tomato Sauce
A comforting, flavor-packed dish where mackerel is marinated overnight in lemon juice, then baked under a rich tomato sauce until perfectly tender. Budget-friendly, effortless to prepare, and bold enough to impress the whole table.
🛒 Ingredients
10 servings
- 500 g whole mackerel (large size)
- 1 can tomato paste (70 g)
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- Freshly ground black pepper, to taste
- Juice of 1 lemon (about 100 ml)
- Fine salt, to taste
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Directions
- 1
The night before, place the mackerel in a deep dish and drizzle generously with lemon juice. Cover with cling film and refrigerate overnight to tenderize and infuse the fish.
- 2
The next day, lightly drain the fish and season with crushed garlic, black pepper, and salt to taste.
- 3
Arrange the mackerel in a baking dish. Spread tomato paste evenly over the top (diluted with a little water if needed), then drizzle with olive oil.
- 4
Bake in a preheated oven at 180 °C (350 °F) for 20 minutes, until the fish is cooked through and the sauce starts to caramelize at the edges.
- 5
Serve hot with steamed white rice, crusty bread, or a crisp green salad.
💡 Chef's Tip
For extra depth, lay sliced fresh tomatoes over the fish before baking. A splash of dry white wine in the marinade adds a more sophisticated layer of flavor.
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