Although not a big fan of oven baked fish, this mackerel recipe from Anjum Anand, definitely changed my mind about it. I grow up eating fried fish almost all year around and therefore have my reservations about fish being cooked any other way. However, frying fish is a messy business these days. Without a garden and proper out door cooker -like the one my Dad used- we would almost risk eviction from our apartment if make a habit of frying fish:-)
The picture in Anjum’s book of this stuffed mackerel with gorgeous Indian spices looked so inviting that I had to try it and I was not disappointed. I used fish fillets rather than whole fish and placed the stuffing over the fillet. Anjum uses garlic and ginger paste in most of her recipes but I used fresh garlic and ginger instead as I was out of the paste. Served with freshly cooked Saffron rice, it made a delicious week night supper and one that I would definitely try again:-)
- 2 Mackerel fillets
- 1 medium Onion, sliced
- 2 cloves Garlic, minced
- 1 tsp grated Ginger
- 1 large Tomato, chopped
- 2 tsp Lemon juice
- 2 tbsp Vegetable Oil
- Salt and Pepper
- Wash the fish fillets and pat dry with a kitchen towel.
- Using a sharp knife, make a few slashed across the skin on each fillet.
- In a small bowl mix garlic, ginger, 1 tbsp of oil, lemon juice and salt together and rub all over the fish.
- Cover the fish and leave in the fridge for 30 minutes.
- Meanwhile, fry 1 tbsp of oil in a frying pan and fry the onions for 5-7 minutes until soft.
- Add the chopped tomatoes and 2 tbsp of hot water to the pan and cook until tomatoes are soft and a paste has formed. Season with salt and pepper.
- Cover a baking tray with a foil and drizzle with a bit of oil.
- Place the fillets skin side down on the baking tray.
- Spoon the onion and tomato paste over the fish fillets and cook in the over at 200 C/ Gas Mark 6 for 15-20 minutes until fish is cooked completely.
- Serve with Saffron rice.