Easy

Roast horse mackerel with paprika breadcrumbs

Name: Roast horse mackerel with paprika breadcrumbs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 800 g Horse mackerel (4 boneless fillets); 160 g Bread (day-old); 12 g Garlic; 50 ml White wine (txakoli or dry white wine); 45 g Extra virgin olive oil (15 g fish and 30 g crumbs); 2 g Sweet paprika; 3 g Parsley; 0.4 g Black pepper; 2 g Salt (to taste)

Total time40 min Preparation and possible waiting 20 min · Cooking 20 min

Preparation and possible waiting: 20 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Fish: Ingredient to check: Horse mackerel, Extra virgin olive oil. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread.

Rating Not yet rated

Roast horse mackerel fillets with crisp bread crumbs, garlic and sweet paprika.

Jump to steps

20 minpreparation and possible waiting

20 mincooking

4servings

1.906 kcalwhole recipe

477 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 40 min Preparation and possible waiting 20 min · Cooking 20 min

Preparation and possible waiting: 20 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Allergens

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingSautéingToasting

Appliances

OvenFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Horse mackerel 4 boneless fillets 800 g
Bread day-old 160 g
Garlic 12 g
White wine txakoli or dry white wine 50 ml
Extra virgin olive oil 15 g fish and 30 g crumbs 45 g
Sweet paprika Approx. 1 level tsp 2 g
Parsley 3 g
Black pepper 0.4 g
Salt to taste · Approx. ⅓ level tsp of fine salt 2 g

0 selected ingredients

Let’s get cooking

Method

Heat the oven to 200°C. Thinly slice the bread and toast for 6–8 minutes, turning halfway. Let it cool briefly and break into coarse crumbs.
Check the horse mackerel for bones, pat dry and season with salt and pepper. Place in a baking dish with 15 g oil and the white wine. Bake for 10–12 minutes, depending on thickness, until the centre reaches 63°C.
Slice the garlic and gently brown in a frying pan with the remaining 30 g oil. Add the crumbs and toss for 2–3 minutes.
Reduce the heat, add the sweet paprika and stir for 20 seconds so it does not burn.
Serve the fish with its juices and the crumbs alongside so that they stay crisp. Finish with chopped parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.