Main Page
Snacks
Mackerel with garlic, bell pepper and tomato paste

Mackerel with Garlic, Bell Pepper, and Tomato Paste

Fish lovers, this one's for you! Simple, quick, and a little out of the ordinary. Most of us are used to mackerel smoked — that irresistible smoky aroma is hard to beat. Today, though, we're cooking it a different way: pan-fried with garlic, bell pepper, and tomato paste.

Annelly

Recipe author

Mackerel with garlic, bell pepper and tomato paste

Composition / ingredients

Servings:

Mackerel (fillet)

300

Garlic (fresh)

Bell pepper

Tomato paste

200

Vegetable oil

Tarragon

Parsley

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 11 g

Fats 38 % 11 g

Carbohydrates 24 % 7 g

146 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:
Step 10:

Step 10:
Step 11:

Step 11:
Step 12:

Step 12:

For this dish, I'd recommend buying fillets rather than a whole fish — it saves you the hassle of cleaning and boning. Pat the fillets dry and rub them all over with salt, black pepper, and dried tarragon. For a bolder flavor, you can mix those three seasonings with a splash of vinegar before rubbing them in. Next, peel and rinse the fresh garlic and mince it finely. Rinse the bell pepper, remove the seeds and core, and cut the flesh into small, neat cubes. Heat the vegetable oil in a skillet over medium heat, then add the garlic, pepper, and tomato paste. Sauté until the garlic turns golden. Lay the fish fillets on top, cover, and cook for another 15 minutes over medium heat. If the pan looks dry, add a splash of water so the fish doesn't dry out. Once everything is cooked through, serve garnished with fresh parsley. Enjoy!