Baked Mackerel Fillets with Roasted Tomatoes and Crusty Bread
Ingredients
- 8 mackerel fillets
- 400 g cherry tomatoes
- 3 garlic cloves
- 3 tbsp olive oil
- 2 tbsp wholegrain mustard
- 1 lemon
- 1 crusty baguette
- 5 g fresh thyme
Nutrition (per serving)
- Calories
- 673 kcal
- Protein
- 39.4 g
- Carbohydrate
- 37 g
- of which sugars
- 5 g
- Fat
- 39.6 g
- of which saturates
- 7.3 g
- Fibre
- 4.7 g
- Salt
- 1.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Scatter the cherry tomatoes and sliced garlic into a large roasting tin, drizzle with 2 tablespoons of olive oil and season. Roast for 10 minutes.
- 2
Score the mackerel fillets twice on the skin side. Spread a little wholegrain mustard over each fillet and season with salt and pepper.
- 3
Nestle the mackerel fillets skin-side up among the tomatoes, scatter with fresh thyme and drizzle with the remaining olive oil.
- 4
Return to the oven for 12–15 minutes until the mackerel skin is crisp and the flesh flakes easily.
- 5
Squeeze over the lemon juice and serve straight from the tray with thick slices of crusty baguette to mop up the juices.
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