Peel the fish and cut it into pieces, place it in a tray where we add the onion cut into scales, carrots, fish spice, 2 cloves of garlic, tomato juice and half a glass of wine. Put the tray in the oven and let the fish absorb the sauce.
Serve with natural potatoes.
Mackerel stewed in tomato sauce
Method of preparation: The mackerel is cleaned of insects, washed well with cold water, the head and tail are cut and what is left of it is cut into rounds. Sprinkle the mackerel slices with salt and leave in the fridge for 20 minutes.
Sauce preparation. Cut the onion into scales, and fry in two tablespoons of oil until soft. Add the finely chopped tomatoes and leave to harden together. Pour over the wine, garlic and finely chopped pepper, add the squeezed lemon juice, season with basil and pepper and simmer for 5-10 minutes. Put the pieces of fish in the sauce, cover the bowl with a lid, let it simmer for about 15-20 minutes. Check if the fish has boiled well and the sauce has decreased. You can also add broth and spices to taste. If the sauce drops too much, it can be filled with a little water. Serve hot with a hot polenta.
Baked mackerel in tomato sauce with olives
Baked mackerel in tomato sauce with olives & # 8211 an easy to cook, delicious and healthy dish. This fish is very rich in fatty acids and Omega 3.
- 2 mackerel fish
- 2 red onions
- 1 red pepper caps
- 2 cloves of garlic
- a few black olives
- 2 tablespoons lemon juice
- 3 slices of lemon
- 3 tablespoons sunflower oil
Preparation & # 8211 Baked mackerel in tomato sauce with olives:
1. Peel the onion, cut it into scales and pepper into strips. Put the oil in an oven tray and add the vegetables.
2. Add the diced tomatoes, sprinkle with a little salt and pepper. We cleaned the fish, washed it well, sprinkled it with salt, pepper and sprinkled it with the two tablespoons of lemon juice. We put it in the pan over the vegetables.
3. Put the tray in the oven for about 35-40 minutes. Remove the tray from the oven and add the sliced garlic, olives, lemon slices and a little water if necessary. From time to time we can spoon sauce over the fish.
4. Put the tray in the oven for another 10 minutes.
5. Remove the pan from the oven when the sauce has dropped. You can serve it with polenta.
Mackerel in tomato sauce with olives at the Crock-Pot Express Multicooker with pressure cooking
The mackerel is an affordable fish, and the tomato sauce with olives, very tasty and suitable for fish in general. I used the Crock-Pot® Express Multicooker with pressure cooking and I would like to tell you with my hand on my heart, everything was ready in 10 minutes. Perfect for lunch, especially when you do not want to spend hours cooking, but also supervising food.
The Crock-Pot® Express Multicooker with pressure cooking has four modes of pressure cooking with which you will spend less time in the kitchen. The cooker prepares several types of ingredients in the same dish.
The current offer and more useful information about this device can be found here »» http://bit.ly/2CJ6HRs
Now I invite you to read my recipe for Mackerel in tomato sauce with olives at the Crock-Pot Express Multicooker with pressure cooking, and to see the result in the pictures.
Mackerel stewed with tomato sauce
2 pieces of mackerel,
2 red onions,
3-4 cloves of garlic,
200ml white wine,
2 red hot peppers.
Method of preparation
The mackerel is cleaned and scales, washed well with cold water, the head and tail are cut and what is left is cut into rounds. Sprinkle the mackerel slices with salt and leave in the fridge for 20 minutes.
Cut the onion into scales, and fry in two tablespoons of oil until soft. Add the finely chopped tomatoes and leave to harden together. Pour over the wine, garlic and finely chopped pepper, add the squeezed lemon juice, season with basil and pepper and simmer for 5-10 minutes. Put the pieces of fish in the sauce, cover the bowl with a lid, let it simmer for about 15-20 minutes. Check if the fish has boiled well and the sauce has decreased. You can also add broth and spices to taste. If the sauce drops too much, it can be filled with a little water. Serve hot with a hot polenta.
Baked mackerel with tomato sauce
I cooked the mackerel in the oven, in a delicious tomato sauce, with onion, garlic, anchovies, white wine and oregano. Serve with homemade bread, hot polenta or boiled potatoes.
Ingredients & # 8211 (serving 3 & # 8211 4 people)
- 2 mackerel, 400 - 500 g each
- 3-4 tablespoons of olive oil
- 2 onions, about 150 g
- 5 cloves of garlic
- 3 anchovy fillets in oil
- 100 ml dry white wine
- 1 can and a half of peeled tomatoes, whole or chopped - 600 g
- 1 teaspoon full of dried oregano and a few fresh leaves for garnish
- sea salt and black pepper, freshly ground
- polenta, boiled potatoes or homemade bread, for serving
Remove fish heads and viscera. Clean them well on the inside, then wash them and dry them well with paper towels. Cut each mackerel trunk into 3 & # 8211 4 pieces, then season with salt and pepper.
Finely chop the onion, garlic and anchovy fillets.
In a pan heated with olive oil, cook the onion for 5-6 minutes, over low to medium heat, then add the garlic and anchovy fillets. Cook for another 2 minutes, then add the wine.
After the liquid has evaporated, add the chopped tomatoes and about 150 ml of water. Season with dried oregano, salt, pepper and 1 & # 8211 2 teaspoons of raw sugar. If you like the spicy taste, add chopped hot peppers or paprika. Let the sauce boil for about 25 minutes, over low heat - if it has thickened too much, add a few drops of water.
Heat the electric oven to 200 ° C, with ventilation.
Transfer the sauce to an ovenproof dish, then place the mackerel pieces on top. Sprinkle the fish with olive oil. Put the dish in the hot oven for about 15 minutes.
Remove the dish from the oven and leave the fish covered for about 10 minutes. Season with fresh oregano leaves.
Serve the mackerel in tomato sauce, with homemade bread, hot polenta or boiled potatoes. Have a soul in everything and increase your food! Let's cook!
Baked mackerel with tomato, pepper and garlic sauce
I really like fish, that's why it's very often on my family's menu. It is a tasty, aromatic, delicious and very healthy culinary preparation. For today I chose at lunch to prepare baked mackerel with tomato sauce, pepper and garlic.
Baked mackerel with tomato, pepper and garlic sauce
- 2 mackerel fish
- 4-5 tomatoes
- 2-3 sliced baked peppers cut into slices
- 3 tablespoons tomato paste
- 1-2 red onions (80g) cut scales
- 200g sliced carrot
- 1 sliced lemon
- 1 large head of crushed garlic to which we add a little salt
- 2 tablespoons sunflower oil
- sea salt
- the water
Method of preparation
First, we wash the fish under a stream of cold water, then to section the abdomen we position the fish on one side so that the abdomen is towards us. With the left hand we fix the fish so that it does not move, and with the right hand in which we have the knife we section the abdomen from head to tail, but not very deep so as not to break the intestines, then we hold the head fish with one hand and the other we remove his gills and inlets by hand. We do the same with the second fish, then wash them well under a stream of cold water, then place them in a heat-resistant tray lined on the bottom with oil. With the crushed garlic we do a kind of massage on the fish, both outside and inside, then we put the broth paste and the carrot slices.
Fish, broth paste and carrot slices
Add chopped red onion scales
Fish broth paste, carrot slices and red onions
Add the baked pepper to the jar and 2 sliced tomatoes
Fish, broth paste, carrot slices, red onions, sliced tomatoes and sliced baked peppers
After we have finished placing all the vegetables, we add the remaining garlic, then we put a slice of lemon on each fish, a slice of tomato until all the fish are covered, then we add water to the level where the lemon slices and slices start. of tomatoes. Put the tray in the oven and leave it on the right heat until the water drops almost completely. I put the tray directly on the oven plate to make it faster.
This is what the fish taken out of the oven looks like
We can serve this dish with lettuce and pomegranate fruit.
This is what the baked mackerel fish looks like with tomato, pepper and garlic sauce Baked mackerel with tomato, pepper and garlic sauce
You can see here what kitchen aids I recommend.
Here you will also find some of the products I use.
Mackerel with tomato sauce
Unfortunately, I rarely manage to prepare a "killer" recipe with fish. Now I have tried my "criminal" powers with a mackerel on the docile victim in my own household. He resisted and was really delighted!
Ingredients for two servings:
• 2 frozen mackerels
• 1/2 lemon
• 2 tablespoons oil
• 1 clove of garlic
• 1 onion
• 6 black olives
• 200g mashed tomatoes
• 1 bay leaf
• salt pepper
Crush the garlic and fry it in oil for 30 seconds. Grate the onion on a grater with small holes and brown it with the garlic. Add the mashed tomatoes, olives and sliced lemon. Season the sauce with salt, pepper and bay leaf. If necessary, add a little water. Boil everything for 10-15 minutes.
The fish thaws. Remove the head and tail. It unfolds in two parts, along the spinal cord. Clean well, wash with cold water and dry on paper towels.
Place the fish fillets in a tray, with the skin facing up. Pour the sauce on top and cook at 180 degrees for 30 minutes, until the fish penetrates and browns a little on top.
When it cools a little, sprinkle freshly chopped parsley on top.
It can be served with puree, pasta or rice. But, it seems that the best is with fresh bread and lettuce.
Mackerel with tomato sauce and natural potatoes
Mackerel is one of my favorite fish: it has firm meat, few bones and is full. This recipe cooks it in a robust tomato sauce and accompanies it with a more "light" garnish, which will highlight the over-sauce duo.
This recipe was cooked in the culinary practice and theory courses with the theme & # 8222How to cook fish & # 8221, held at GUXT.
Amount: 2 persons
Preparation time: 5 minutes
Cooking time: 30 minutes
2 whole mackerel, about 450-500 g each
1-2 tablespoons olive oil
400 g chopped tomatoes out of the box
black pepper, freshly ground
2 bay leaves
2 sprigs of thyme
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 glass of white wine
2 larger potatoes, peeled
fresh, chopped parsley
Clean the fish, wash well and pat dry with paper towels. Salt and pepper inside and out. Transfer to an oven tray. Preheat the oven to 180-200 ° C.
Slowly boil the potatoes in salted water until they are done. Drain and cut into cubes.
Meanwhile, heat the oil in a large skillet over medium heat. Make a small flame and add the onion. Salt and cook for 5 minutes, or until translucent and very tender. If you feel it is in danger of browning, add 1 tablespoon of white wine.
Add the garlic and mix. Continue cooking for about 1 minute. Add the wine, thyme and bay leaves, mix and increase the flame. When the wine boils, reduce the flame and simmer the wine until it is reduced by about half.
Add the chopped tomatoes, with their juice and mix. Cook the sauce over low-medium heat for about 10 minutes, stirring occasionally. Pour the hot sauce over the mackerel in the oven tray. The liquid should reach at least half the thickness of the mackerel if necessary, supplement the liquid with a little white wine.
Transfer the tray to the oven and cook for 15 minutes. 2-3 times during this interval, sprinkle the fish with the sauce from the tray.
Serve the fish with natural potatoes, sprinkled with plenty of tomato sauce and sprinkled with chopped parsley.
Mackerel in tomato sauce (for winter)!
It is a delicious and aromatic preserve, which we have been preparing for many years (even the carrot in it has an exceptional taste). All our friends love canned fish this way. We usually enjoy it when we have little time to prepare the meal. A real lifebuoy!
For a 700 ml jar:
-about 180 g of carrot
-a teaspoon with a pinch of tomato paste
-5 g of salt (½ teaspoon with tip).
METHOD OF PREPARATION:
1. Cut the mackerel, removing the head, entrails and black film from the inside. Cut off its wings and tail. Then wash it very well.
2.Cut each fish into 6 pieces.
3.Put the carrot through the large grater.
4. Dissolve the tomato paste in plain water. Then add the grated carrot and mix well.
5.Pour a teaspoon of oil into a 700 ml jar (previously sterilized). Then spread a third of a carrot combined with tomato paste on its bottom.
6. Add 3 black peppercorns and place 3 pieces of fish on the first layer of carrot.
7. Spread another third of the carrot on the fish layer. Add 3 black peppercorns.
8.Place the other 3 pieces of fish on the second layer of carrot. Cover them with the remaining carrot. Then add 3 black peppercorns, one allspice berry, a bay leaf and 5 g of salt.
9. Proceeding similarly, fill all the jars.
10. Cover the jars with sterilized lids, sealing them tightly.
11.Put the future cans in a tall saucepan, lining the bottom with a clean cloth. Pour water into the pan so that you cover ¾ from the height of the jars with it.
12.Place the pan on the fire. After the water starts to boil, reduce the flame to a minimum, cover the pot with a lid and let the jars boil for 6 hours. The cooking time is longer (usually such cans are boiled for 5 hours), so that the fish bones can soften.
During this process you will notice how the lids of the jars will swell. It's absolutely normal! After the cans cool, their lids will return to their original shape.
13. In 6 hours turn off the heat and let the cans cool completely, without removing them from the water and without removing the lid from the pan.
14.Then put them in the storage place: cool and dark (in the cellar or in the refrigerator).