Mackerel in White Wine Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

The Complete Guide to Traditional Jewish Cooking

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.


  • 4 mackerel, filleted, with tails on
  • 50 ml/2 fl oz/¼ cup olive oil
  • 2 onions, finely sliced
  • 5 garlic cloves, finely chopped
  • 400 g/14 oz can plum tomatoes
  • 250 ml/8 fl oz/1 cup dry white wine
  • salt and ground black pepper
  • lemon slices, and parsley, to garnish
  • crusty rye bread, to serve


    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.

    3. Carefully add two of the mackerel fillets, skin side up. Cook for 5 minutes on one side then remove and keep warm while you cook the remaining two mackerel. Using a slotted spoon, carefully transfer the four fillets to individual ovenproof dishes, cooked side up. Fold each fish loosely in half and pour in the tomato sauce, dividing it among the dishes.
    4. Pour in the wine and cover each dish with foil. Cook in the oven for a further 25 minutes. Serve garnished with slices of lemon, sprigs of parsley and a little chopped parsley, accompanied by crusty rye bread.