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Fish, Northern, Eastern and Western France

Mackerel with cider and potatoes

Mackerel with cider and potatoes is a baked fish dish, serving 4, ready in 50 minutes, rated easy, for €2.80 per person. The key to success is slicing the potatoes thin so they cook at the same pace as the fish, and scoring the mackerel skin so it lies flat instead of curling.

Tonight, mackerel with cider, baked over a bed of onions and sliced potatoes.

Mackerel with cider and potatoes
Total time
50 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

The mackerel bake right on top of potatoes and onions that have already soaked up the cider and melted butter. The fish stays moist, flavored by the mustard brushed inside and the lemon slice tucked into the belly. The potato slices, cooked in that juice, turn tender with a slight sweetness from the cider.

This is a weeknight dish that needs few steps, everything cooks in the same pan, potatoes first, then fish on top. It works well for a simple family dinner, though kids can sometimes be put off by the bones in a whole mackerel. The dry cider adds a touch of acidity that pairs well with the fish's natural richness, without covering its flavor.

The ingredients

4 people

Fish counter

  • Mackerel, gutted 4

Fruits and vegetables

  • Potatoes 900 g
  • Onions 3
  • Lemon 1

Pantry

  • Dry cider 30 cl
  • Mustardoften in the pantry 1 tbsp
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Allergens Fish, Lactose

The step by step recipe

  1. Peel the potatoes and cut them into thin slices, finely slice the onions.

    The thinner the slices, the faster they cook.

  2. Spread the potatoes and onions in a buttered baking dish, season with salt and pepper and add the thyme.

    Salt between each layer to season all the way through.

  3. Pour in the cider, dot with butter and bake at 200°C. 25 min

    Cover with foil if the top browns too quickly.

  4. Brush the inside of the mackerel with mustard and lay them on top of the potatoes.

    Slip a lemon slice inside each belly.

  5. Put back in the oven and bake until the skin is golden. 15 min

    Baste with the juices from the dish halfway through.

Our tips to get it right

  • Pick mackerel that look firm and shiny, a sign of freshness, and ask your fishmonger to clean them thoroughly so no blood remains along the backbone.
  • Cut all the potato slices to the same thickness so they cook evenly, otherwise some will stay firm while others fall apart.
  • If you don't have dry cider on hand, a sweeter cider works too, just cut back a bit on the mustard so the dish doesn't turn too sweet.

The variations

  • Swap the dry cider for dry white wine, the dish then takes on a more classic, less fruity flavor.
  • For a fish free version, keep the potatoes and onions in cider and top with slices of raclette cheese near the end of cooking.
  • To save time, ask your fishmonger for mackerel fillets instead of whole fish, the baking time then drops to about 10 minutes.

What to serve it with

  • A green salad with vinaigrette
  • Crusty bread for the juices
  • A glass of dry cider

Storage

Keep leftovers in the fridge in a closed container for up to 2 days, cooked fish doesn't keep as long as the potatoes. This dish doesn't freeze well, cooked mackerel loses its texture once thawed. Reheat gently in the oven or in a skillet over low heat, never in the microwave, which dries out the flesh.

Questions about this dish

Can I prepare this dish ahead of time?

You can peel and slice the potatoes and onions a few hours ahead and keep them chilled. It's best to bake the mackerel at the last moment, the flesh tastes better fresh out of the oven.

Should I remove the skin from the mackerel?

No, the skin should stay on, it protects the flesh while baking and turns golden and crisp in the oven. That's also why you score it lightly, so it doesn't curl up.

What can I use instead of cider?

Dry white wine works well, or a mix of water and a spoonful of cider vinegar to keep some acidity. The flavor will be a bit less round than with real cider.

How do I know when the mackerel is cooked through?

The skin should be golden and the flesh should flake easily with a fork near the backbone. Fifteen minutes at 200°C is usually enough for medium sized mackerel.

How long does it take to make mackerel with cider and potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in mackerel with cider and potatoes?

About 560 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 with cider and potatoes cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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