This baked mackerel is guilt-free in more ways than one

No red meat, no problem

Apr 10, 2017 |


3 tbsp extra-virgin olive oil, plus more for drizzling

3 cloves garlic confit

2 roasted red peppers

1 tbsp sugar

1/4  cup white wine

360 ml passatta

Sea salt


1 packet parsley

5 mackerel, gutted and rinsed

1/2 lemon


  1. Preheat the oven to 450 degrees Fahrenheit or 230 degrees Celcius.
  2. Finely chop the roasted red peppers.
  3. Crush garlic confit.
  4. Warm three tablespoons of extra-virgin olive oil in pan. Add the roasted red peppers and sauté over medium-high heat.
  5. Add 1/4 cup of white wine.
  6. Add crushed garlic confit.
  7. Squeeze half a lemon into the red pepper and garlic confit.
  8. Add 1 1/2 cup passata. Season with salt and pepper. Stir, then add one tablespoon of sugar. Let it simmer.
  9. Once the consistency reaches that of a thick tomato sauce, pour it into a wide pan and arrange the mackerel on top.
  10. Drizzle mackerel with olive oil, season with salt and pepper, and top with parsley.
  11. Bake for 10 minutes, or until the sauce bubbles and starts to brown around the edges.
  12. Serve.

TAGS: baked mackerel fish mackerel nolisoliph recipe