Baked Mackerel with Onion and Tomato

The Complete Book of American Fish and Shellfish Cookery, 1984

30 minutes — 4 Servings

Ingredients

4		8-ounce mackerel fillets
2	tablespoon	olive oil
1		lemon (juiced)
		salt and pepper (to taste)
		garlic powder (to taste)
1	pinch	thyme
1		onion (chopped coarse)
2		tomatoes (peeled and diced)

Instructions

Heat the oven to 425°F. Arrange fillets in an oiled baking dish, skin side down, and brush them with olive oil and lemon juice. Sprinkle with salt, pepper, garlic powder, and thyme. Combine onion and tomatoes and spoon them over and around the fillets. Bake for 10 minutes per inch thickness of fish.

Notes

Preparation time varies with thickness of the fish.