So far, this way of cooking mackerel has been the tastiest one in my life! Despite its price and health benefits, I, like many other people, generally do not like mackerel because of its specific fish fat smell; however, this baked mackerel with its delicious, complementary sauce has completely changed my preferences. Thus, regardless of whether you like mackerel or not, be sure that this recipe will become one of your favourites for years! Moreover, the main and side dishes are prepared simultaneously that is really time-efficient. Don’t even hesitate!
1⁄2 lemon’s juice
1 tsp powdered garlic
4 thyme branches, only leaves (can be replaced with dried thyme, or ommitted)
6 potatoes, washed
1 big onion, peeled, cut into 8 pieces
1 head of gsarlic, peeled
1⁄2 lemon’s zest
Salt to taste
3 1⁄2 tbsp olive oil
1 tbsp lemon juice
1 clove of garlic
1⁄2 tbsp mustard
1 tsp honey
1. Remove the heads, gut the fish and remove the spine and bones.
2. Put the mackerel skin down, salt it and sprinkle it evenly with powdered garlic, the leaves from the 2 branches of thyme and lemon juice.
3. Pre-heat the oven to 220oC.
4. Cut every potato into 8 pieces and boil it until half-cooked.
5. Drain the potatoes and put them in a baking tin. Add olive oil, salt the potatoes, mix everything and put it in the oven.
6. Bake for 5 min, turn the potatoes on the other side, and bake them for 5-7 min more.
7. When the potatoes begin to brown, add onion and the other 2 branches of thyme. Bake for 5 min more and add garlic.
8. Bake for 2-3 min more and then add the fish to the vegetables, putting them skin down.
9. Bake until the mackarel whitens for 7-8 min.
10. Meanwhile, put all of the sauce ingredients in a blender and blend until homogeneity.
11. Take the fish out of the oven and thoroughly sprinkle it with sauce (vegetables including). Serve immediately.