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Baked mackerel with courgette

30 min.


2 pers.


  • 3 cans mackerel in tomato sauce
  • 1 leek
  • 1 courgette
  • 1 clove garlic, chopped coarsely
  • 1/2 lemon, juice and zest
  • Olive oil
  • Bread croutons

This is how you do it

Let the mackerel drip off for a few minutes into a sieve.

Cut the leek into fine rings and the courgette into cubes.

Put a little butter on a hot pan, put the garlic in for a few minutes and sauté the leek and squash, until it takes a bit of colour.

Put the vegetables in a suitable ovenproof pot and spread the fish on. Sprinkle with a little olive oil, lemon juice and the finely grated zest.

Bake the dish at 180 degrees on fan for 7-8 minutes.

Before serving, garnish with bread crouton and freshly chopped parsley.