Mackerel on a bed of red onion
I make this often when I find fresh mackerel, especially because I don't have to stay by the oven for long. Once I prepare the fish and arrange everything in the dish, I can attend to other things while it cooks on its own. The red onion adds just the right sweetness, and not many other ingredients are needed. Even if you don't have experience with fish, the recipe is simple and doesn't pose any problems.
Quick Info
Total time: about 50-60 minutes
Preparation time: 15-20 minutes
Baking time: 30-40 minutes (depending on the oven and the size of the fish)
Servings: 3
Difficulty: easy
Recipe type: main, quick cooking, fish-based
Ingredients
3 pieces of mackerel
2 large red onions
1 tablespoon olive oil
1 teaspoon fish spices
100 ml white wine
1 tablespoon tomato sauce
1/2 teaspoon salt
a pinch of ground pepper
Preparation method
1. Clean and wash the mackerel well. Remove the heads and tails, then gut the fish. Rinse the inside carefully.
2. Peel the red onion and slice it into not too thin rings, so it doesn't completely disappear in the oven.
3. Grease a heat-resistant dish with a tablespoon of olive oil.
4. Place the sliced onion at the bottom of the dish to form an even layer.
5. Pour a tablespoon of tomato sauce and the 100 ml of white wine over the onion.
6. Place the mackerel on top of the onion bed.
7. Sprinkle salt and pepper over the fish. Also, evenly distribute the fish spices.
8. Place the dish in the preheated oven at 160°C. Bake for 30-40 minutes or until the fish is cooked and slightly browned on top.
9. You can turn the fish halfway through, but it's not mandatory.
Why I make this recipe often
It doesn't require many ingredients, and the taste is clean and fresh. The red onion becomes soft and sweet and pairs well with the mackerel. It's a good option for a quick dinner and can easily be adapted to what I have in the fridge. I also don't dirty many dishes.
Tips and variations
Tips
- If the mackerel has large scales, you can remove them with the back of a knife before cooking.
- The onion should be enough to cover the entire bottom of the dish; otherwise, it will dry out while baking.
- Taste the sauce formed at the end; if you want more acidity, you can add a little more tomato sauce or a few drops of lemon juice after baking.
Substitutions
- Instead of mackerel, you can use other firm-fleshed fish: cod, herring, trout.
- The red onion can be replaced with yellow onion if you don't have any other.
- The white wine can be omitted, but something will be missing from the sauce; you can add a little water and a few drops of lemon juice.
Variations
- If you want more sauce, double the amount of wine and tomato sauce.
- For a slightly different flavor, add a few slices of garlic between the onion and fish.
- If you have store-bought fish spices, use them according to your taste. If not, salt, pepper, and a little dried thyme work.
- You can add a bay leaf to the dish for a subtle aroma.
Serving ideas
- Goes well with a simple side of boiled potatoes or rice.
- The sauce and onion can also be placed over a slice of toasted bread.
- A simple green salad on the side is enough for a complete meal.
Frequently asked questions
1. Can I make the recipe with fish fillets?
Yes, you can use mackerel fillets or even cod fillets, but the baking time decreases to about 20-25 minutes, depending on thickness.
2. If I don't have white wine, what can I use?
You can use water and a few drops of lemon juice. The taste won't be identical, but it will work.
3. What fish spices should I use?
Any simple mix: salt, pepper, a little garlic powder, thyme, or dried rosemary, to taste. There's no need for complex mixes.
4. Can yellow onion be used?
Yes, but red onion brings a slightly sweeter taste and color. With yellow onion, the result will still be good, just a little more neutral in flavor.
5. Can it be made without tomato sauce?
Yes, but the sauce will be a bit paler in color. You can add a few halved cherry tomatoes or skip this ingredient if you don't have any.
Nutritional values
Estimated values for one serving (1/3 of the recipe):
Calories: about 260 kcal
Protein: 26-28 g
Fat: 12-15 g
Carbohydrates: 8-10 g
The value varies depending on how fatty the mackerel is and whether all the sauce is used. Most calories come from the fish and olive oil, while carbohydrates come from the onion and a little from the tomato sauce.
Storage and reheating
The cooked fish can be stored in the refrigerator for up to 2 days, covered. When reheating, it's better to warm it in the oven at a low temperature (about 120°C), for 10-12 minutes. The texture won't be as firm as at the beginning, but it's still good. I don't recommend freezing. If you want to make more, cook extra portions only if you know they will be consumed quickly.
I make this often when I find fresh mackerel, especially because I don't have to stay by the oven for long. Once I prepare the fish and arrange everything in the dish, I can attend to other things while it cooks on its own. The red onion adds just the right sweetness, and not many other ingredients are needed. Even if you don't have experience with fish, the recipe is simple and doesn't pose any problems.
Quick Info
Total time: about 50-60 minutes
Preparation time: 15-20 minutes
Baking time: 30-40 minutes (depending on the oven and the size of the fish)
Servings: 3
Difficulty: easy
Recipe type: main, quick cooking, fish-based
Ingredients
3 pieces of mackerel
2 large red onions
1 tablespoon olive oil
1 teaspoon fish spices
100 ml white wine
1 tablespoon tomato sauce
1/2 teaspoon salt
a pinch of ground pepper
Preparation method
1. Clean and wash the mackerel well. Remove the heads and tails, then gut the fish. Rinse the inside carefully.
2. Peel the red onion and slice it into not too thin rings, so it doesn't completely disappear in the oven.
3. Grease a heat-resistant dish with a tablespoon of olive oil.
4. Place the sliced onion at the bottom of the dish to form an even layer.
5. Pour a tablespoon of tomato sauce and the 100 ml of white wine over the onion.
6. Place the mackerel on top of the onion bed.
7. Sprinkle salt and pepper over the fish. Also, evenly distribute the fish spices.
8. Place the dish in the preheated oven at 160°C. Bake for 30-40 minutes or until the fish is cooked and slightly browned on top.
9. You can turn the fish halfway through, but it's not mandatory.
Why I make this recipe often
It doesn't require many ingredients, and the taste is clean and fresh. The red onion becomes soft and sweet and pairs well with the mackerel. It's a good option for a quick dinner and can easily be adapted to what I have in the fridge. I also don't dirty many dishes.
Tips and variations
Tips
- If the mackerel has large scales, you can remove them with the back of a knife before cooking.
- The onion should be enough to cover the entire bottom of the dish; otherwise, it will dry out while baking.
- Taste the sauce formed at the end; if you want more acidity, you can add a little more tomato sauce or a few drops of lemon juice after baking.
Substitutions
- Instead of mackerel, you can use other firm-fleshed fish: cod, herring, trout.
- The red onion can be replaced with yellow onion if you don't have any other.
- The white wine can be omitted, but something will be missing from the sauce; you can add a little water and a few drops of lemon juice.
Variations
- If you want more sauce, double the amount of wine and tomato sauce.
- For a slightly different flavor, add a few slices of garlic between the onion and fish.
- If you have store-bought fish spices, use them according to your taste. If not, salt, pepper, and a little dried thyme work.
- You can add a bay leaf to the dish for a subtle aroma.
Serving ideas
- Goes well with a simple side of boiled potatoes or rice.
- The sauce and onion can also be placed over a slice of toasted bread.
- A simple green salad on the side is enough for a complete meal.
Frequently asked questions
1. Can I make the recipe with fish fillets?
Yes, you can use mackerel fillets or even cod fillets, but the baking time decreases to about 20-25 minutes, depending on thickness.
2. If I don't have white wine, what can I use?
You can use water and a few drops of lemon juice. The taste won't be identical, but it will work.
3. What fish spices should I use?
Any simple mix: salt, pepper, a little garlic powder, thyme, or dried rosemary, to taste. There's no need for complex mixes.
4. Can yellow onion be used?
Yes, but red onion brings a slightly sweeter taste and color. With yellow onion, the result will still be good, just a little more neutral in flavor.
5. Can it be made without tomato sauce?
Yes, but the sauce will be a bit paler in color. You can add a few halved cherry tomatoes or skip this ingredient if you don't have any.
Nutritional values
Estimated values for one serving (1/3 of the recipe):
Calories: about 260 kcal
Protein: 26-28 g
Fat: 12-15 g
Carbohydrates: 8-10 g
The value varies depending on how fatty the mackerel is and whether all the sauce is used. Most calories come from the fish and olive oil, while carbohydrates come from the onion and a little from the tomato sauce.
Storage and reheating
The cooked fish can be stored in the refrigerator for up to 2 days, covered. When reheating, it's better to warm it in the oven at a low temperature (about 120°C), for 10-12 minutes. The texture won't be as firm as at the beginning, but it's still good. I don't recommend freezing. If you want to make more, cook extra portions only if you know they will be consumed quickly.