This oven-baked mackerel with potatoes is a one-pan dinner that practically cooks itself. Whole mackerel are brushed with a tangy sour cream, whole-grain mustard and honey glaze, then roasted alongside golden potato wedges, sweet onion and burst cherry tomatoes until everything turns juicy and caramelized. If you love easy fish dinners, try our Salmon Cream Cheese Tartlets too.
Ingredients
- 2 whole mackerel, cleaned
- 700 g (1.5 lb) potatoes, cut into wedges
- 1 onion, sliced
- 13 cherry tomatoes
- Salt and herbes de Provence to taste
- 100 g (3.5 oz / 7 tbsp) sour cream
- 1 tbsp whole-grain mustard (not heaping)
- 1 tbsp honey
- 2 tbsp vegetable oil
- A pinch of chili flakes
Instructions
- Score the mackerel on both sides. Whisk the sour cream, mustard, honey, oil, salt and herbes de Provence into a marinade sauce.
- Arrange the mackerel, potato wedges, onion and cherry tomatoes on a baking sheet and brush generously with the sauce.
- Roast in a preheated oven at 200 C (400 F) for 20 minutes, until the fish is cooked through and the potatoes are golden.
- Squeeze a little fresh lemon juice over the fish before serving, if you like.
Tips
- Score the fish deeply enough for the glaze to seep in, but not so deep that the fillets fall apart in the oven.
- Cut the potato wedges evenly so they roast at the same pace as the fish. For another light fish idea, try our Light Tuna Corn Salad.
- For more fish-cooking technique, browse the guides on Serious Eats and the weeknight recipes on Allrecipes.
Nutrition: per 100 g: 202 kcal, protein 13.3 g, fat 8.8 g, carbs 17.4 g.