2️⃣ Tray base: Toss 🥔 potatoes and 🧅 onion with half the 🫒 oil, paprika, salt, and pepper. Spread in the dish with bay leaves; pour in half the 🍷 wine/water.
3️⃣ Season fish: Pat mackerel dry; score skin 2–3 times per side. Season inside and out with salt/pepper. Mix 🧄 garlic + 🌿 parsley + a little zest; rub inside the cavities. Tuck in a 🍋 lemon round.
4️⃣ Bake: Lay fish over potatoes; drizzle remaining oil and wine. Bake 25–30 min until potatoes are tender and fish flakes (thickest part ~60°C / 140°F).
5️⃣ Finish: Broil 2–3 min for extra-crisp skin. Squeeze lemon over; rest 3 min and serve with pan juices.
Total Time
🕒 Prep: 15 min
🔥 Cook: 25–30 min
⏳ Total: 40–45 min
Nutritional Value
🔋 Energy: ~430 kcal
💪 Protein: ~33 g
🧈 Fat: ~24 g
🍞 Carbohydrates: ~18 g
🧂 Sodium: ~780 mg
Advice
Slice potatoes evenly and keep the layer relatively thin—if it’s too deep, fish will overcook before the potatoes soften.
Why it works
Roasting fish over potatoes bastes the veg in savory juices; scoring the skin prevents curling and promotes crackle, while wine and lemon create a bright, spoonable sauce.
Twist
Roast a handful of cherry tomatoes and a few pitted olives with the potatoes for a briny-sweet Dalmatian market vibe.
Status
Seaside tray bake with crackly skin and lemony pan juices—Baked Mackerel that tastes like a Dalmatian konoba. #grannyzen #dalmatianseafood #mackerel 🐟🍋🌊
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