Name: Mackerel in White Wine Sauce
Yield: Serves Four
Ingredients: 5 garlic cloves, finely chopped; 2 onions, finely sliced; 250 ml/8 fl oz/1 cup dry white wine; salt and ground black pepper; crusty rye bread, to serve; lemon slices, and parsley, to garnish; 4 mackerel, filleted, with tails on; 50 ml/2 fl oz/¼ cup olive oil; 400 g/14 oz can plum tomatoes

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

A homely Eastern European dish of tomato and wine-baked fish. Once the sauce is ready, the mackerel is cooked quickly in batches, so you can prepare the first part of the dish ahead of time, if you like. It makes an excellent supper to share with family or friends on a cold evening.

Ingredients

4 mackerel, filleted, with tails on
50 ml/2 fl oz/¼

Supper
Fish course
Pescatarian

Method

Preheat the oven to 200°C/400°F/Gas 6. Pat the fish fillets dry with kitchen paper.
In a flameproof casserole, cook the onions for 3–4 minutes. Stir in the garlic, followed by the tomatoes and seasoning. Cook for 20 minutes.

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