Roast mackerel with mushrooms in wine sauce
Total time50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Mackerel 8 trimmed boneless fillets 800 g
- Mushrooms 500 g
- Spring Onion 250 g
- Garlic 9 g
- Plain flour 12 g
- White wine 75 ml
- Water 100 ml
- Extra virgin olive oil 25 g sauce and 15 g fish 40 g
- Parsley 4 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Heat the oven to 200°C. Chop the spring onion and garlic and soften in a casserole with 25 g oil over a low heat for 8 minutes. Stir in the flour for a minute.
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Clean and dry the mushrooms, halve large ones and add to the pan. Cook for 5 minutes, pour in the white wine and boil for 2 minutes. Add the water and some salt, cover and simmer for 8–10 minutes until the mushrooms are tender and the sauce lightly thickened.
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Check the mackerel for bones, pat dry and season with the remaining salt and pepper. Place on a tray with the remaining 15 g oil and bake for 8–12 minutes, depending on thickness, until the centre reaches 63°C.
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Serve two fillets per person with the mushrooms and their sauce and finish with chopped parsley.
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