This recipe, made by gently simmering horse mackerel in its own juices with tomatoes, onion, and olive oil over low heat, is a lighter coastal fish presentation compared to frying. With its economical nature, it's one of the practical everyday options.
Drizzle olive oil over the bottom of the pan and spread half the onion rings.
Arrange the cleaned horse mackerel over the onions and season with salt and black pepper, then top with tomato slices and the remaining onion.
Cover and cook over low heat in its own juices until the fish and vegetables are tender.
Garnish with chopped parsley and serve hot.
Important: Don't stir the poached dish roughly, as red mullet flesh can easily fall apart. Allergen: contains fish only. Caution: don't open and close the pot lid too often — if steam escapes, the fish won't soften enough in its own liquid.
If you peel the tomatoes before adding them, the sauce's texture becomes smoother. Arranging the horse mackerel in a single row on the bottom of the fish pan ensures even cooking.
Admin DadaGastro · verified in test kitchenLezzeti gerçekten güzelmiş.
İlk denememde biraz tedirgindim ama sonuç harika oldu. İlk defa yaptığım halde hiç zorlanmadım, adımlar çok netti.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.