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peri-peri mackerel with tomatoes and peppers

Peri-Peri Mackerel with Tomatoes and Peppers

Richard
Mackerel fillets glazed with Nandos peri-peri sauce roasted on a bed of cherry tomatoes and peppers.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Lunch
Cuisine 🇪🇸 Spanish
Servings 2
Calories 767 kcal
How Difficult Easy

Ingredients
 
 

  • 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

Instructions
 

  • 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

Notes

Serve with rice or new potatoes.

Nutrition

Calories: 767kcalCarbohydrates: 13gProtein: 93gFat: 36gSaturated Fat: 10gFiber: 2gSugar: 4gSalt: 1g
Keyword fish, peppers, Spanish, tomato
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