This simple yet delicious fish stew is a healthy and satisfying winter warmer.
Serves
4
Prep
10 minutes
Cook
20 minutes
Each 185g serving contains (excludes serving suggestion)
KCal
335
Carbs
14.6g
Fibre
5.4g
Protein
23.1g
Fat
23.3g
Saturates
4.80g
Sugars
0.2g
Salt
0.23g
Ingredients
Ingredients
4 fresh mackerel fillets, pin-boned
2 tbsp extra virgin olive oil
2 lemons, juiced, plus 1 extra lemon cut into wedges
3 garlic cloves, chopped
5 vine tomatoes, cored, seeded, and diced
1 large handful flat-leaf parsley, roughly chopped
freshly ground black pepper
baguette slices, to serve (optional
)
Method
Method
- Preheat the oven to 180°C (160° fan)/ gas 4.
- Arrange the mackerel fillets in an oval baking dish or ovenproof pan.
- Whisk together the olive oil, lemon juice, chopped garlic, and diced tomatoes in a mixing bowl. Season with some 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 baguette slices on the side, if desired.
Chefs tips
- Serve with a mixed salad instead of bread for a low-carb version.
Mackerel with tomatoes
Jonathan-Hatch