Mackerel With Peas
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1onion, chopped
- 2cloves garlic, minced
- 3 or 4thyme sprigs
- 1large or 2 medium tomatoes, chopped
- Salt
- pepper
- 2cups or more shelled peas, fresh or frozen
- 4medium-sized mackerel, about ¾ to 1 pound each, cleaned
- ½cup white wine or water
- Crusty bread for serving
Nutritional analysis per serving (4 servings)
412 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 25 grams protein; 674 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in a broad skillet over medium heat; add onion, garlic and thyme. When onion turns golden, add tomato and some salt and pepper. Turn heat to high; when tomato breaks down, add ½ cup of water or white wine.
- Step 2
When liquid returns to a boil, lower heat and add peas and mackerel. Cover and cook for 10 to 15 minutes, or until mackerel is done (a thin knife pierces thickest part of fish with little resistance).
- Step 3
Put mackerel on a serving plate, covered with peas and sauce; serve with bread.
Private Notes
Comments
Delicious! Substituted green beans for the peas. Sliced a bastone and brushed the slices with garlic infused olive oil. Toasted the bread in the oven and served it along side the fish and beans. Definitely a keeper.