Mackerel with Tomatoes

Mackerel with Tomatoes is a vibrant Mediterranean-inspired dish that combines tender, oven-baked mackerel fillets with a zesty mix of ripe tomatoes, garlic, olive oil, and fresh lemon juice. The flavours are light yet rich, balancing the fish's natural richness with the bright acidity of citrus and sweetness of tomatoes. Simple to prepare and beautifully served with crusty bread or a fresh green salad, it’s a perfect blend of elegance and rustic charm.

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Ingredients

400 g mackerel fillets fresh pin-boned
1 tbsp olive oil
2 medium lemons juiced
1 large lemon cut into wedges
3 cloves garlic chopped
5 medium vine tomatoes cored, seeded, and diced
12 bunch flat-leaf parsley roughly chopped
freshly ground black pepper
1 large baguette sliced to serve (optional)

Instructions

Preheat the oven to 180°C (160° fan)/ gas 4.
Arrange the mackerel fillets in an oval baking dish or ovenproof pan.
400 g mackerel fillets
Whisk together the olive oil, lemon juice, chopped garlic, and diced tomatoes in a mixing bowl. Season with some freshly ground black pepper.
1 tbsp olive oil, 2 medium lemons, 3 cloves garlic, 5 medium vine tomatoes, freshly ground black pepper
Spoon the mixture over the fish. Bake for 15-20 minutes until the mackerel is firm to the touch and opaque in appearance.
Remove from the oven and let stand briefly before sprinkling with some chopped parsley and serving with lemon wedges and the warmed baguette slices on the side, if desired.
1 large lemon, 12 bunch flat-leaf parsley, 1 large baguette

Notes

Recipe tips
Serve with a mixed salad instead of bread for a low-carb version.

Nutrition