This peri-peri mackerel recipe uses Nando’s medium peri-peri sauce to spice up the mackerel with some chilli warmth and is really simple to make.
Mackerel is a really robust fish and will tolerate being marinated or glazed with strong flavours.
If you want more or less heat just use a hotter or milder peri-peri sauce!
I am lucky enough to catch my own mackerel so can guarantee its freshness. Any good quality fishmonger like Steve Hatts in Islington will be able to supply fish for you.
After being caught, mackerel can spoil really quickly. So if the flesh looks grey instead of pink it is old so don’t buy it.
Filleting your own mackerel is not difficult, you just need a knife with a really sharp flexible blade. Watch Jack Stein show you how.
I am fussy when it comes to ingredients. This dish needs really good tomatoes with plenty of flavour that develop that caramelised sweetness when roasted.
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Peri-Peri Mackerel with Tomatoes and Peppers
- 2 Whole mackerel or 4 fillets
- 8 cloves Garlic peeled and halved
- 200 g Cherry tomatoes preferably Vittoria or other good quality, halved
- 2 Pointed pepper halved and finely sliced
- 2 tbsp Nando's peri-peri sauce medium
- Olive oil
- Sea salt
- Freshly ground black pepper
- 1 Lemon
- Preheat the oven to 200°C/Fan 180°C/Gas mk4.
- Line a shallow baking tray with foil and lightly drizzle with olive oil.
- Spread the peppers, tomatoes and garlic over the baking tray, lightly season with salt and freshly ground black pepper then drizzle with olive oil.
- Place on the middle shelf of the oven and roast for 20 minutes.
- Lightly season the fish fillets with salt and freshly ground black pepper then cover with the peri-peri sauce gently rubbing it in.
- Place the fish fillets on top of the roasted vegetables and return to the oven for a further 20 minutes.
- Remove from the oven and serve on warmed plates