Tuga Pops − Friday, May 15, 2026, 2 Months ago in Seafood Recipes

5 out of 5 with 1 ratings

Baked Horse Mackerel | Crispy Portuguese Escabeche Recipe

Name: Baked Horse Mackerel | Crispy Portuguese Escabeche Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 Servings
Cuisine: Portuguese
Ingredients: 1 kg (2.2 lbs) whole horse mackerel, cleaned and scaled; 1 tsp (5 g) salt; 1/2 tsp (1 g) black pepper; 1/4 cup (30 g) wheat flour; 1/4 cup (30 g) cornmeal; 1 tbsp (9 g) garlic powder; 1 tsp (2 g) paprika; 2 tbsp (30 ml) olive oil; 1 kg (2.2 lbs) new potatoes, unpeeled and halved; 6 cloves garlic, crushed; 1/4 cup (60 ml) olive oil; 1 tsp (5 g) salt; 1 tsp (1 g) dried oregano; 1 tsp (2 g) sweet paprika; 2 large onions, sliced; 4 cloves garlic, sliced; 2 tbsp (30 ml) olive oil; 1 bay leaf; 1 red bell pepper, sliced into rings; 1 cup (250 ml) white wine; 1/2 tsp (1 g) sweet paprika; 1/2 tsp (2.5 g) salt; 2 tbsp (30 ml) vinegar; 2 tbsp (8 g) fresh parsley, chopped

Try this tasty portuguese baked horse mackerel with a zesty marinade and tender roasted new potatoes. It's a simple, yet delicious meal that everyone will enjoy!

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1 h 5 min 4 servings Easy Prep time 15 min Cooking Time 50 min

Seafood Recipes

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Why You Will Love This Recipe

Bring the taste of a coastal tavern to your home with this delicious portuguese baked horse mackerel! This recipe combines crispy fish escabeche with tender new potatoes for a delightful mix of tangy and crunchy flavors. It's a healthy, low-oil dish that's perfect for a cozy dinner. Get ready to enjoy a true taste of portugal right from your kitchen!

Tips for Success

• Ensure the horse mackerel is thoroughly dried with paper towels before coating with flour and cornmeal. This helps achieve a crispier texture when baked.

• When preparing the potatoes, parboil them for about 10 minutes before baking. This ensures they cook evenly and become soft inside while getting crispy on the outside.

• Avoid overcrowding the baking sheet when placing the fish and potatoes. Leave enough space between them to allow hot air to circulate, which prevents steaming and promotes even crisping.

Frequently Asked Questions

Can I use a different type of fish instead of horse mackerel for this recipe?

Yes, you can substitute horse mackerel with other similar fish such as sardines, mackerel, or even trout. Just ensure the fish you choose is thick enough to hold up during baking.

How should I store leftovers of the baked horse mackerel with escabeche?

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2-3 days. You can reheat the fish gently in the oven or microwave, but be careful not to overcook to avoid drying it out.

What should I do if my potatoes are not crispy after baking?

If the potatoes are not crispy, try increasing the oven temperature to 200°C (400°F) for the last 10-15 minutes of baking. Ensuring they are well coated in olive oil and not overcrowded on the baking tray can also help achieve a crispier texture.

Recommended Drink Pairings

Vinho Verde: This light and crisp Portuguese wine complements the fish and enhances the dish's freshness.
Albariño: A fruity white wine with good acidity that pairs well with the mackerel and balances the richness of the olive oil.
Sparkling Water: The effervescence cleanses the palate and refreshes between bites of the rich escabeche.
Chardonnay: A lightly oaked Chardonnay offers a buttery texture that harmonizes with the crispy elements of the dish.
Green Tea: The earthy notes of green tea provide a soothing contrast to the bold flavors of the escabeche.

Ingredients

1 kg (2.2 lbs) whole horse mackerel, cleaned and scaled1 tsp (5 g) salt1/2 tsp (1 g) black pepper1/4 cup (30 g) wheat flour1/4 cup (30 g) cornmeal1 tbsp (9 g) garlic powder1 tsp (2 g) paprika2 tbsp (30 ml) olive oil1 kg (2.2 lbs) new potatoes, unpeeled and halved6 cloves garlic, crushed1/4 cup (60 ml) olive oil1 tsp (5 g) salt1 tsp (1 g) dried oregano1 tsp (2 g) sweet paprika2 large onions, sliced4 cloves garlic, sliced2 tbsp (30 ml) olive oil1 bay leaf1 red bell pepper, sliced into rings1 cup (250 ml) white wine1/2 tsp (1 g) sweet paprika1/2 tsp (2.5 g) salt2 tbsp (30 ml) vinegar2 tbsp (8 g) fresh parsley, chopped

Equipment:

Baking trayLarge saucepanChef's knifeCutting boardMeasuring cups and spoons

Directions

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Clean and scale the fish, then season with salt and pepper.
Dredge the cleaned mackerel in a mixture of wheat flour, cornmeal, and garlic powder, and arrange them on a baking sheet.
Sprinkle with paprika and drizzle with olive oil.
Wash the new potatoes well, cut them in half with the peel on, and place them on a separate baking tray.
Crush the garlic cloves with a generous amount of olive oil and drizzle over the potatoes.
Season the potatoes with salt, oregano, and sweet paprika.
Place the trays of mackerel and potatoes in the oven at the same time, preheated to 180°C (350°F) on fan mode, for about 45 to 50 minutes.
Slice the onions and garlic cloves while the fish and potatoes bake.
Sauté the onions and garlic in a pan with a drizzle of olive oil and the bay leaf.
Slice the red bell pepper into rings and add it to the sauté once the onions have softened.
Cover the pan and let the vegetables soften completely.
Deglaze the pan with white wine, add sweet paprika and salt, then cover again.
Drizzle with vinegar, mix well, and remove from the heat as soon as it returns to a boil.
Plate the finished dish by placing the mackerel on the plate with the potatoes and the escabeche sauce poured over the top.
Garnish with freshly chopped parsley before serving.

Adapted from a Recipe by: Novelo de Arte

Nutritional Facts (Per Serving)

Calories

520 kcal

Fat

24 g

Carbs

45 g

Protein

32 g

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