Around 35–45 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
Mackerel baked in a tomato and garlic sauce with potatoes and mixed vegetables.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen mackerel fillet
From supplies
- Potatoes
- Mixed vegetables
- Tinned tomatoes
- Garlic
- Salt and pepper
Method
- Heat the oven to 200°C (180°C fan). Chop the potatoes and any firm vegetables into small pieces. Boil for 10–15 minutes until almost tender, then drain.
- Transfer to a deep baking tray or baking dish with any softer vegetables. Add tinned tomatoes and crushed garlic, plus a splash of water if the mixture looks dry.
- Bake for about 10 minutes until the sauce is hot and bubbling.
- Lay the defrosted mackerel on top, skin-side up, and season lightly. Bake for around 12–15 minutes more, or longer if needed, until the fish is cooked through and the vegetables are tender.
- Serve the fish with the vegetables and tomato sauce, checking for bones.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
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