Winter Mackerel Bake – a delicious recipe with rice, vegetable stock, onion, peas, carrot, Black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Skin the mackerel and remove the head, tail and any bones. Tear the fish into medium sized chunks. Slice the onion and chop the carrot into smallish pieces. Soak the rice in cold water in a large pan. Prepare the stock. Pre-heat the oven to 200 degrees centigrade. In a wide bottomed non-stick pan heat the oil and fry the onion until soft and clear, add the carrot pieces and continue to cook lightly. Drain the rice and place in an oven proof dish large enough to contain all the ingredients. Add the onion and carrot mixture to the rice along with the peas and the fish. Season with freshly ground black pepper. Add the stock and combine the ingredients together in the dish until evenly distributed. Cover the dish and place in the oven and bake until the rice is cooked which will take something like 30 - 40 minutes. Serve hot straight from the oven. Eat with hot chilli sauce, black pepper and salt to taste.
2
Feel free to experiment with the ingredients, obviously you need the fish and rice though you may want to add brocolli or leeks or other vegetables instead of the carrots and peas. If you like try adding whole cloves of garlic.
368
kcal
Calories
1
g
Fat
80
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: One to two large whole smoked mackerel or the equivalent amount of fillets, 2 cups of rice, 4 cups vegetable stock (enough to cook the rice), 1 large onion, and more.
Yes, Winter Mackerel Bake falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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