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Fish, Northern, Eastern and Western France

Mackerel in White Wine with Warm Potatoes

Mackerel in white wine is made of fillets poached in a marinade with white wine, vinegar, carrots, onion, and lemon, served warm with potatoes. This easy recipe serves 4, takes 40 minutes, and costs about €3.00 per person. The key to success is letting the fish rest in the marinade, which deeply infuses the flesh with flavor.

Tonight, mackerel fillets marinated in white wine and herbs, with warm potatoes, light and fresh.

Mackerel in White Wine with Warm Potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Mackerel has firm, oily flesh that holds up beautifully against the acidity of white wine and vinegar. Here, the fillets are poached briefly, then left to cool in a marinade with carrots, onion, and lemon, giving them a bright, fragrant taste without any dryness. The result is fresh and slightly tangy, with tender vegetables that round out the fish.

This is a spring or summer dish, served warm or cold depending on the season, perfect for a light weeknight dinner or a Sunday lunch you can prepare ahead of time. Mon Chou fits it into your menus when you want fish without spending time in the kitchen the same evening, since everything comes together calmly in advance.

The ingredients

4 people

Fish counter

  • Mackerel fillets 8

Pantry

  • Dry white wine 25 cl
  • White wine vinegaroften in the pantry 5 cl
  • Thymeoften in the pantry 1 tsp
  • Bay leavesoften in the pantry 2
  • Peppercornsoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 2
  • Onion 1
  • Lemon 1
  • Potatoes 900 g

Allergens Fish

The step by step recipe

  1. Bring the wine, vinegar, sliced carrots and onion, sliced lemon, thyme, bay leaves, and peppercorns to a boil. 15 min

    Keep the vegetables just tender, they shouldn't fall apart.

  2. Slide the mackerel fillets into the simmering marinade, turn off the heat, and cover. 5 min

    The residual heat is enough to cook them through.

  3. Let everything cool in the liquid. 30 min

    Chill them for two hours if you have time, they taste even better.

  4. Cook the potatoes in salted water, peel them, slice them into rounds, and drizzle with oil and a few spoonfuls of marinade. 20 min

    Season them while they're still warm.

  5. Plate the warm potatoes with the mackerel fillets and the vegetables from the marinade.

    Add a splash of fresh lemon juice right before serving.

Our tips to get it right

  • Pick mackerel fillets that are very fresh, with shiny, firm flesh, they hold up better during cooking and in the marinade.
  • Don't let the fillets boil in the marinade, the residual heat of the simmering liquid is enough to cook them without toughening the flesh.
  • Slice the potatoes into even rounds so they soak up the oil and marinade evenly.

The variations

  • Swap the mackerel for herring or fresh sardines, the marinade works just as well with these oily fish.
  • For a fish free version, use poached white button mushroom caps the same way, they absorb the aromatics nicely.
  • For kids, serve the potatoes and carrots separately, with flaked mackerel and a squeeze of lemon, leaving out the sharpness of the vinegar.

What to serve it with

  • A crisp green salad
  • Fresh country bread
  • A glass of dry white wine

Storage

Keep the mackerel in its marinade, in a sealed container in the fridge, for up to 2 days. This dish doesn't freeze well since the texture of marinated fish breaks down. Serve it straight from the fridge, it doesn't need reheating.

Questions about this dish

Can you make this dish the day before?

Yes, it's actually recommended. Let the fillets marinate in the fridge overnight, the flesh will be even more flavorful the next day.

Should you remove the skin from the mackerel?

No, the skin holds together well during cooking and adds flavor. You can remove it when serving if you prefer.

Can you use whole mackerel instead of fillets?

Yes, but allow a slightly longer poaching time and lift the fillets off the bone once cooled, they'll come away easily.

What white wine works best for the marinade?

A simple, dry white wine is enough, like a Muscadet or Sauvignon Blanc. Avoid heavily oaked wines, they would overpower the fish.

How long does it take to make mackerel in white wine with warm potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in mackerel in white wine with warm potatoes?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does mackerel in white wine with warm potatoes cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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