This mackerel with potatoes and peas makes use of two ingredients that are at their best, mackerel and peas, in a dish with little complication that will give you a lot of satisfaction. Mackerel or mackerel is a tasty blue fish that we find at a very good price and that, well treated, gives excellent results, and the oven is a very simple option that always comes out well (unless you overcook and leave the fish stiff as the mojama, watch out for this).
We will lay the mackerel on a bed of potato slices precooked in the microwave – of which you already know that we are great defenders – accompanied by boiled peas also in advance; the necessary oven time will only be the time required for the fish to cook. It is also possible, if you do not have a microwave, poach the potatoes previously in olive oil until they are tender -what we call bakery potatoes- or simply roast them in the same oven with the wine of the recipe to add the fish in the last minutes roast; at your free will.
The sauce that remains is a mixture of white wine and the juice released by the fish. I am particularly fond of semi-sweet wines for these purposes -even cider-, but surely someone will give me the cross for this; so his thing is that you put the white wine you want.
That of not going over the oven with the mackerel so as not to dry it out. Better to check the point five minutes before the end of the time and continue the roast only if necessary.
For 2 persons
- 2 medium mackerel cut in half
- 500 g potatoes
- A splash of virgin olive oil
- A good handful of fresh peas (already shelled)
- 300 ml of white wine
- 1 lemon
- Salt to taste
Wash the mackerels and pat dry with kitchen paper. Reserve.
Peel the potatoes and wash them. Put them in a microwave-safe container with a glass of water and a good drizzle of olive oil.
Cover and microwave on full power until tender.
Cook the fresh peas lightly in boiling water, until they are al dente (about 10 minutes or according to the taste of each one and the tenderness of the pea, they will finish cooking in the oven). Refresh in cold water.
Spread a little oil in a bowl where the mackerels fit and spread the potatoes on the bottom. Salt thoroughly, the potato is very bland.
Lay the mackerels on top of the potatoes and distribute the peas around. Salt the fish and pour the white wine into the bottom. If it does not cover the potatoes completely, add some water, but do not cover the fish.
Cut the lemon into four wedges and lightly squeeze them over the fish. Add them around it.
Roast in the oven previously heated to 175 ° C for 10-15 minutes, with heat up and down, until the mackerels are done, but juicy inside. Serve and enjoy.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef’s Ombudsman by sending an email to firstname.lastname@example.org