This is another recipe using sustainable mackerel fish fillets. For the reasons that eating sustainable fish is so important see The End of the Line – the problem of overfishing (also see Buying and cooking fresh and frozen sustainable fish from UK supermarkets). My previous recipe was for cooking with kids, but this one is definitely more of an adult meal (although if you don’t make it too spicy children may like this too).
It’s quick an easy to do. If using mackerel that is already in fillets this will take less than 30 minutes to prepare and cook.
I didn’t actually measure the ingredients when I cooked this so these are only approximate and should be varied according to preference / taste.
- 2 Mackerel fillets (1 whole fish)
- 1 tablespoon tomato puree
- ½ tablespoon olive oil
- ½ garlic clove crushed
- 1 teaspoon crushed chilli (or Piri-piri or Cajun spices if preferred)
- 1 teaspoon dried thyme
- salt & pepper
- 2 tablespoons of water
Pre-heat oven to 220°C.
If not already, cut Mackerel into two fillets. Place on a wire oven tray skin side down.
Place tomato puree, olive oil, garlic and thyme, into a bowl and mix well. Add the appropriate chilli or spices (adjust quantity to suit desired spice level) and season. Mix together to make a thick paste. Add water and mix until it is a thick runny consistency.
Spoon the spicy mixture over the fillets.
Place in the oven for about 15 minutes until the mackerel is completely cooked.
Serve with Mexican style rice.