Oven-Roasted Atlantic Mackerel with Tomato Paste
Equipment
- oven pan
- Chef's knife
- Skillet
- bowl
Ingredients
- 2 whole mackerels unfrozen, cleaned, and gutted
- 1 onion
- 2 tomatoes
- ½ red bell pepper
- 5 small potatoes
Ingredients for Sauce:
- 100 g apple cider vinegar or 100 g kombucha
- 3 tbsp ketchup
- 3 tbsp mustard
- 4 cloves of garlic finely chopped
- 1 onion
- 1 tbsp roasted garlic
- black pepper freshly ground
- 1 tsp paprika optional
- salt to taste
Instructions
- Once the mackerel is unfrozen, cut it to remove the guts, and rinse it well from inside and outside with cold tap water. Place the fish in an oven pan and sprinkle lightly all the sides with salt.
- Meanwhile, prepare the tomato sauce. In a medium bowl, combine ketchup, mustard, apple cider vinegar, fresh and roasted garlic and mix well.
- Slice tomatoes and onion. Cut red pepper and small potatoes too.
- Preheat the skillet, and fry the sliced onion for 5 minutes, until golden. Remove from the heat.
- Preheat the oven to 420 F (215 C)
- Season the mackerel with the sauce, and sprinkle it with black pepper. (You may want to marinade the fish for 1-2 hours in the refrigerator. In this case, don’t preheat the oven. Do it when you are ready to cook.)
- Place potatoes and red pepper around the fish, and onion and tomatoes on top. Sprinkle everything with black pepper.
- Cover with foil and bake for 40 minutes. In the end, uncover and continue to bake the fish for another 2 to 3 minutes.
- Serve warm. You can keep leftovers in the refrigerator. The fish tastes good, warm or cold.