Tuga Pops − Tuesday, October 3, 2017, 9 Years ago in Seafood Recipes

5 out of 5 with 2 ratings

Baked Horse Mackerel with Sauce Recipe

Name: Baked Horse Mackerel with Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 Servings
Cuisine: Portuguese
Ingredients: 4 large horse mackerel; 3 cloves of garlic; 1 small onion; 1 red pepper; 6 medium sized potatoes; Olive oil (to taste); Vinegar (to taste); Parsley (to taste); Salt (to taste); Pepper (to taste)

Dig into delicious Baked Horse Mackerel topped with zesty roasted pepper sauce and creamy potatoes for a satisfying and healthy dinner!

40 min 2 servings Easy Prep time 10 min Cooking Time 30 min

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Why you will love this Baked Horse Mackerel with Sauce Recipe

Get ready to enjoy some delicious baked horse mackerel! This easy recipe features perfectly seasoned fish roasted to perfection. It pairs beautifully with tender boiled potatoes for a satisfying meal. The vibrant sauce made with roasted peppers, garlic, and herbs takes the fish to the next level. It’s a must-try for seafood lovers! Bring the taste of the ocean right to your kitchen!

Ingredients

4 large horse mackerel3 cloves of garlic1 small onion1 red pepper6 medium sized potatoesOlive oil (to taste)Vinegar (to taste)Parsley (to taste)Salt (to taste)Pepper (to taste)

Equipment:

Baking sheetOvenPlastic bagPotKnifeContainer with a lidCutting boardMeasuring spoons

With all your ingredients and equipment gathered, you are ready to get started!

Directions

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Season the horse mackerel with salt and place aside.
Roast the pepper in the stove burner, when it's well roasted, put it inside a plastic bag, close it well and put aside.
Peel the potatoes, cut them into four and cook them in salt-water.
Place a string of olive oil on a baking sheet, add the horse mackerel and bake them in a preheated oven at 180C or 355F for 30 minutes, turning them after 15 minutes.
Remove the pepper from the bag, remove the skin, cut it into cubes.
In a container with a lid, add the cut pepper, chopped parsley, onion, garlic, the olive oil, vinegar, and season with salt and pepper.
Cover the container and shake it well to emulsify the sauce.
Pour the sauce over the horse mackerel and accompany with the cooked potatoes.

Recipe Tips

•

When preparing the horse mackerel, ensure to properly clean and gut the fish to remove any residual blood or entrails, as this can lead to a fishy taste. Rinse the fish under cold water and pat dry before seasoning.

•

For a more flavorful sauce, sauté the minced garlic, chopped onion, and diced red pepper in olive oil over medium heat before adding them to the fish. This caramelization enhances the overall taste and adds depth to the dish.

•

Avoid overcrowding the baking dish with the potatoes and fish. This can lead to uneven cooking and steaming instead of baking. Instead, use a larger dish or a second tray if necessary to ensure each ingredient cooks evenly and develops a nice, crispy texture.

Adapted from a Recipe by: Ricardo Tiago

Nutritional Facts (Per Serving)

Calories

330 kcal

Fat

7 g

Carbs

36 g

Protein

31 g

Frequently Asked Questions

What can I use as a substitute for horse mackerel in this recipe?

You can substitute horse mackerel with other firm white fish such as mackerel, sardines, or even trout. Ensure the cooking time is adjusted according to the thickness of the fish used.

How should I store any leftover baked horse mackerel?

Leftover baked horse mackerel should be stored in an airtight container in the refrigerator. It can be kept for up to 2 days. To reheat, warm it in the oven to maintain its texture.

What should I do if my sauce doesn't emulsify properly?

If your sauce doesn't emulsify, try adding a bit more olive oil slowly while shaking the container vigorously. Alternatively, blending the ingredients in a blender can help achieve a smoother emulsion.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light and refreshing wine complements the delicate flavors of the baked horse mackerel and enhances the dish's freshness.

General: Sauvignon Blanc - The crisp acidity and citrus notes of Sauvignon Blanc pair well with the garlic and red pepper in the dish, balancing its richness.

Beer

Portuguese: Super Bock - This pale lager’s light body and subtle bitterness make it a great match for the fish while not overpowering the dish.

General: Pilsner - A classic Pilsner’s crisp and refreshing qualities enhance the meal’s flavors without overshadowing the mackerel.

Other Beverages

Green Tea: The earthy notes of green tea provide a soothing contrast to the savory elements of the dish, making it a perfect accompaniment.

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