Ingredients with Measurements:
- 2 Knockanore Smoked Mackerel fillets
- 2 large tomatoes, diced
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Place the Knockanore Smoked Mackerel fillets on a baking sheet lined with parchment paper.
c. In a bowl, mix together the diced tomatoes, chopped basil, olive oil, salt, and pepper.
d. Spoon the tomato and basil mixture over the mackerel fillets.
e. Bake in the preheated oven for 10-12 minutes or until the mackerel is cooked through and the tomatoes are slightly caramelized.
f. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
5. Temperature:
- 375°F
Serving size:
- 2 servings
Nutritional information:
- Calories: 300
- Fat: 22g
- Protein: 20g
- Carbohydrates: 5g
- Fiber: 2g
Substitutions for ingredients:
- Instead of Knockanore Smoked Mackerel, you can use any other smoked fish such as salmon or trout.
- Instead of fresh basil, you can use dried basil or any other fresh herb such as parsley or cilantro.
Variations:
- Add some sliced garlic to the tomato and basil mixture for extra flavor.
- Top the mackerel with some crumbled feta cheese before baking for a salty kick.
- Serve the mackerel and tomato mixture over a bed of cooked quinoa or brown rice for a more filling meal.
Tips and tricks:
- Make sure to remove any bones from the mackerel fillets before baking.
- Use a sharp knife to dice the tomatoes to avoid squishing them.
- If you prefer your mackerel fillets to be crispy, broil them for the last minute of cooking.
Storage instructions:
- Store any leftover mackerel and tomato mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the mackerel and tomato mixture in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the mackerel and tomato mixture on a bed of fresh arugula for a pop of color.
- Garnish with some extra chopped basil or a sprinkle of paprika for added flavor.
Garnishes:
- Chopped basil
- Paprika
- Lemon wedges
Pairings:
- A crisp white wine such as Sauvignon Blanc or Pinot Grigio pairs well with this dish.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- A simple green salad with a lemon vinaigrette
- Garlic bread or crusty bread for dipping in the tomato and basil mixture
Troubleshooting advice:
- If the mackerel fillets are still raw after the suggested cooking time, bake them for an additional 2-3 minutes until cooked through.
- If the tomato and basil mixture is too watery, drain off any excess liquid before spooning it over the mackerel fillets.
Food safety advice:
- Make sure to handle the mackerel fillets carefully to avoid any cross-contamination with other foods.
- Always wash your hands and any utensils or surfaces that come into contact with raw fish.
Food history:
- Mackerel is a popular fish in Ireland and is often smoked for added flavor.
Flavor profiles:
- The smoky flavor of the Knockanore Smoked Mackerel pairs perfectly with the sweet and tangy tomato and basil mixture.
Serving suggestions:
- Serve this dish as a light lunch or dinner with a side salad or roasted vegetables.
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