Mackerel in White Wine Sauce

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

A homely Eastern European dish of tomato and wine-baked fish. Once the sauce is ready, the mackerel is cooked quickly in batches, so you can prepare the first part of the dish ahead of time, if you like. It makes an excellent supper to share with family or friends on a cold evening.

Ingredients

  • 4 mackerel, filleted, with tails on
  • 50 ml/2 fl oz/¼

Method

  1. Preheat the oven to 200°C/400°F/Gas 6. Pat the fish fillets dry with kitchen paper.
  2. In a flameproof casserole, cook the onions for 3–4 minutes. Stir in the garlic, followed by the tomatoes and seasoning. Cook for 20 minutes.