Still remember our Mackerel in Bay Leaf recipe? This one’s its sibling! While the former recipe tastes like Spanish sardines, this one is more fresh-tasting because of the sweet minty fusion of tomatoes, onions and thyme. In terms of difficulty though, both can be prepared and cooked easily. I can’t even point my finger to the one I like better but I felt like I have eaten more the day that this was served. I personally like tomatoes and this must be the reason!
This is also the first time that I’ve realized how well thyme and tomatoes go together. I was researching a couple of things for this post and found out that they are actually partnered herbs! Can we get luckier than that?
John and I would love to enjoy a mackerel dish again. Do you have something in mind that you feel we’ll like? Let us know! We’d love to hear from you! 🙂
Mackerel in Tomato and Thyme
- 3 pcs Large Mackerel Fish Fillet, washed and cleaned
- 3 pcs Large Tomatoes, diced
- 1 pc Medium White Onion, peeled and chopped
- 2 sprigs Fresh Thyme, stripped or 1 tsp Dried Thyme
- 2 tbsp. Olive Oil
- Salt and Pepper
- Coat fillet with salt and pepper. Set aside.
- In a pan over medium heat, place 1 tbsp. cooking oil until hot enough. Stir in tomatoes and cook until the skin is peeling off.
- Stir in the onions. Cook for another 2 mins.
- Place thyme and mix well. Sprinkle with a dash of salt to taste. Set aside.
- In the same pan, place another 1 tbsp. cooking oil. When hot enough, place fillet. Cook each side for about 2 to 3 minutes or until golden brown.
- Serve fillet topped with the tomato mixture. Enjoy!