Oven-baked mackerel with potatoes, tomatoes and peppers

In this tray bake, the potatoes soak up everything the mackerel gives off and are the tastiest part of the dish. October is the season for fat mackerel, which needs only olive oil and lemon to roast on a bed of vegetables.

Ingredients

Method

1. Cut the vegetables

   Heat the oven to 200°C. Slice the potatoes into 5 mm rounds, the onions into half-moons and the peppers into strips. Toss them in a large baking tray with 5 tbsp olive oil, 1 tsp salt, the paprika and half the black pepper.

   

2. Part-roast the potatoes

   Put the tray in the oven for 15 minutes, until the potatoes start to soften at the edges. Stir once halfway through.

   

3. Prepare the fish

   Slice half the lemon into rounds. Stuff the belly of each mackerel with lemon, garlic and some of the parsley, then season the outside with 1 tsp salt and the rest of the black pepper.

   Make two shallow diagonal cuts on each side, so the fish cooks evenly and the skin does not split.

   

4. Arrange in the tray

   Take out the tray and stir the vegetables. Lay the sliced tomatoes and bay leaves on top, then the fish, and pour over the wine and 3 tbsp olive oil.

   

5. Roast the fish

   Return the tray to the oven for 20–25 minutes. The fish is done when the flesh near the dorsal fin comes away easily from the bone and the potatoes are soft and lightly golden.

   

6. Let it rest

   Take out the tray and leave it for 5 minutes, so the juices sink into the potatoes.

   

7. Finish and serve

   Squeeze the juice of the other lemon half over the fish and scatter with the rest of the chopped parsley. Serve straight from the tray.

   

How to serve

Serve with a lettuce and radish salad dressed with vinegar and olive oil, and a lemon wedge beside the fish.

Per serving (approx.): 720 kcal · protein 42 g · fat 40 g · carbohydrates 45 g