Mediterranean Mackerel and Mozzarella Bake
This vibrant, comforting bake pairs the rich flavour of mackerel with a savoury tomato, olive, and caper sauce, topped with bubbling mozzarella and a punchy parmesan crust. It serves 2-3 people and comes together in about 35 minutes.
Ingredients
- The Fish: 2 large fresh mackerel (filleted and pin-boned)
- The Sauce:
- 1 can (400g) chopped tomatoes
- 2 cloves garlic, finely minced
- 1 small shallot or red onion, finely diced
- 1 tbsp capers, rinsed
- 1 tbsp black olives (like Kalamata), pitted and roughly chopped
- 1 tsp dried oregano
- A pinch of red chili flakes (optional)
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- The Cheese & Toppings:
- 1 ball (125g) fresh mozzarella, torn into chunks
- 2 tbsp grated parmesan or pecorino (adds a necessary salty kick)
- A squeeze of fresh lemon juice
- A handful of fresh flat-leaf parsley, roughly chopped
Instructions
- Preheat the Oven: Set your oven to 200°C (400°F) so it's fully heated by the time you assemble the dish.
- Build the Sauce Base: Heat the olive oil in an oven-safe skillet or baking dish over medium heat. Add the diced shallot and sauté for 2–3 minutes until soft. Stir in the minced garlic, oregano, and chili flakes, cooking for another minute until fragrant.
- Simmer: Pour in the canned tomatoes, capers, and chopped olives. Season lightly with salt and black pepper (remember capers and olives add salt). Let the sauce simmer gently for about 5 to 7 minutes until it thickens slightly. Stir in a squeeze of fresh lemon juice.
- Nestle the Mackerel: Cut the mackerel fillets in half if desired. Nestle them gently down into the simmering tomato sauce, spooning a little of the sauce over the top of the fish.
- Add the Cheese: Scatter the torn fresh mozzarella chunks and sprinkle the grated parmesan evenly across the top of the bake.
- Bake: Transfer the dish to the oven and bake for 12 to 15 minutes, or until the sauce is bubbling around the edges and the mozzarella is melted, golden, and slightly browned on top.
- Serve: Remove from the oven, let it rest for 2 minutes, and scatter fresh chopped parsley over the top. Serve hot with crusty bread or alongside roasted baby potatoes.