Thursday, September 15, 2011

Roasted Atlantic horse mackerel

In my opinion, the Atlantic horse mackerel is currently one of the less preferred fishes to cook with in our kitchens. I just love grilled horse mackerel, but now that I have no more backyard grill, I don't dare to grill fish at home. And so when I usually buy fish for our meals I don't even think of buying horse mackerel. What happened was that in one of these days, I could not resist bringing home two beautiful horse mackerels, quite fresh with its shinning eyes, both caught by my father in one of his fishing trips.

I had already followed one of my working colleague's advice and had this fish roasted in the oven which turned out to be a very good suggestion. I wanted to repeat it but this time I added tomato in order to have a more colorful dish full of Summer flavors.

2 large horse mackerel
3 cloves garlic, sliced
1 onion, sliced
1dl olive oil
2 unpeeled and unseeded tomatoes
1 sprig coriander, chopped
Boiled potatoes to accompany
salt and pepper to taste

1. Season the mackerel with salt and pepper.

2. In a skillet or saucepan put the oil, onion and garlic. Sauté the onion. When the onion breaks, add the coarsely chopped tomato. Conitnue to sauté until the tomato is evenly cooked. Turn off the heat and only then add the chopped coriander.

3. Place the horse mackerels on an oven dish pour over the fish the sautéed mixture carefully. Cover with an aluminum foil sheet.

4. Put it into a 220ºC preheated oven for 10 minutes and then another 15 minutes to finish cooking but this time with the fish uncovered by the aluminum foil sheet.

5. Serve the fish with boiled potatoes.

Today's recipe was inspired by this recipe in the Receitas de Culinária website. My personal touch was my decision to sauté the onion and tomate before putting all in the oven to cook. I think this way the dish becomes even more delicious. As you can see, it's easy to cook horse mackerel!


  1. Thank you for this recipe! I live in DR-Congo where they sell this fish under the name Thomson. I tried your recipe with it and absolutely loved it! Will definitely be making it again. Except for the cleaning of the fish, this was quick and easy to prepare. The only thing I changed was using Ina Paarman's cilantro pesto (a South African brand) instead of the fresh coriander, just because it was open and needed to be used. Delish!

    1. I am very happy that you liked it. Cleaning the fish is always a messy task, but in the end, if cooked properly, it is always a delicious treat!
      You can follow my Portuguese blog, with the help of Google Translate, Cinco Quartos de Laranja.

      Best regards,