Mackerel in Tomato Sauce and Lemon Mackeral

O Meu Tempero
Mackerel in Tomato Sauce and Lemon Mackeral


Mackerel, two ways: In this recipe half the mackerel is coated with flour, fried to a crisp, and served with a seasoned tomato sauce. The other half is poached and then served with potatoes and a salad. You could make just one or the other, of course, but each one somehow tastes better when served with the other, as a sort of tapas for sharing with others. To make the tomato sauce, be sure to cook the onions until they are very tender with the wine and tomato paste.


  • 1 kilogram mackerel (small)
  • coarse salt
  • flour
  • vegetable oil (for frying)
  • olive oil
  • 1 onions (large, sliced)
  • 1 bay leaf
  • 50 milliliters white wine
  • 210 grams tomato paste
  • 2 garlic cloves
  • white wine vinegar


  1. 1Clean the mackeral and remove the guts and head.
  2. 2Divide in two parts for each preparation.
  3. 3Mackeral in Tomato Sauce Preparation:
  4. 4Season the mackeral with coarse salt and coat with flour.
  5. 5In a skillet, heat the vegetable oil, and fry the mackeral.
  6. 6Remove from pan and place on paper towels to remove excess grease.
  7. 7Heat a drizzle of olive oil in a large skillet, add the onion and bay leaf, and saute.
  8. 8When the onions are almost soft, add the white wine and tomato paste.
  9. 9Continue cooking on low heat while stirring until the onions are completely cooked.
  10. 10Place on top of the mackerels.
  11. 11Lemon Mackeral Preparation:
  12. 12Season the mackeral with plenty of salt and let sit for 10 minutes.
  13. 13Add water to a large skillet, and bring to a boil.
  14. 14Add the mackeral and cook for 5 minutes.
  15. 15Drain and remove the skin carefully.
  16. 16Remove lateral fish bones.
  17. 17Serve with baked potatoes and a salad.
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