Spicy Baked Mackerel - Sheet Pan Dinners
Daniel Devereux
Spicy, flaky fish cooked with tomatoes, peppers and onion! Simply delicious...
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Marinade Time 2 hours hrs
Total Time 2 hours hrs 35 minutes mins
Course Dinner, Lunch, Main Course
Cuisine Nigerian
Baking tray
Baking paper
Large bowl
Ziplock bag
Sharp knife
Chopping board
- 2 whole mackerel or 4 fillets
- 1 cup cherry tomatoes
- 1 pointed red pepper
- 1 pointed yellow pepper
- 1 pointed orange pepper
- 1 shallot
- 3 cloves of garlic
- 1 spring onion
- 2 tbsp olive oil
- ¼ cup chopped coriander
- ½ tsp curry powder
- ½ tsp cayenne pepper
- ½ tsp paprika
- ½ tsp mixed herbs
- ¼ tsp ginger powder
Wash your vegetable before slicing the peppers into medium strips. Then halve the tomatoes and finely slice the shallots, mince the garlic and chop the coriander. Add everything into a bowl.
To the bowl add olive oil and all the dry spices and seasoning. Mix everything together before adding the fish or putting everything into a ziplock bag and combining well. Put the fish in the fridge to marinate for 2 hours.
30 minutes before cooking remove the fish from the fridge. Place the fish onto a baking sheet lined with baking paper. Add all of the vegetables and any liquid to the tray.
Put the fish into a pre-heated 180 °C oven. Bake for 25-30 minutes or 10-15 if using fillets.
TIPS -
- Score the fish if using whole fish. This will allow the marinade to penetrate the inside of the fish and it to cook quicker and more evenly.
- Remove the head for faster cooking time.
- If using fillets place skin side up for crispy skin.
- Marinate the fish for at least 2 hours.
- To cook your veggies in the same pan simply add them on top 10 minutes before removing from the oven.
Keyword one pot, Spicy, Summer, Tropical