Baked mackerel with potatoes, garlic and parsley
Butterflied mackerel baked on a bed of potatoes and onion with a dressing of garlic, parsley, olive oil and lemon. Cheap, healthy oily fish for any day of the week; it's also cooked on a griddle (a la plancha) with the same dressing.
- 56 minTime
- 24 minHands-on
- 4Portions
- ≈ €1.80per portion
- 890kcal per portion
Ingredients for 4 portions
- 800 gPotato, peeled, thinly sliced
- 1Yellow onion, thinly sliced
- 3 tbspOlive oil, for the potatoes
- to tasteSalt
- to tasteBlack pepper
- 100 mlWhite wine
- 700 gMackerel, 4 mackerel, gutted and butterflied, head and backbone removed
- 3 clovesGarlic
- 3 tbspParsley
- 3 tbspOlive oil, for the dressing
- 1Lemon, juiced
Method
- Heat the oven to 200 °C. Toss the potatoes and onion with the oil, salt and pepper in a roasting dish and spread them out in an even layer.
- Bake the potatoes for 25 minutes, until almost tender.
- Meanwhile, finely chop the garlic and parsley and mix them with the oil and lemon juice.
- Pour the wine over the potatoes and lay the mackerel on top, skin side down. Season and spread half the dressing over the fish.
- Bake for 10–12 minutes, until the flesh is opaque and flakes easily.
- Serve the mackerel on the potatoes with the rest of the dressing spooned over.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
