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Spicy Baked Mackerel - Sheet Pan Dinners

Daniel Devereux
Spicy, flaky fish cooked with tomatoes, peppers and onion! Simply delicious...
Prep Time 5 minutes
Cook Time 30 minutes
Marinade Time 2 hours
Total Time 2 hours 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Nigerian
Servings 4 people

Equipment

  • Baking tray
  • Baking paper
  • Large bowl
  • Ziplock bag
  • Sharp knife
  • Chopping board

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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