Canned Mackerel Skillet with Garlic and Tomatoes
Ingredients
- 2 cans (4–5 oz each) mackerel in olive oil
- 1 can (14 oz) diced tomatoes
- 4 garlic cloves, thinly sliced
- 1 medium yellow onion, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Juice of half a lemon
- Fresh parsley, roughly chopped
- Crusty bread or cooked rice for serving
Instructions
- Heat a wide skillet over medium heat. Add olive oil and let it warm until shimmering.
- Add diced onion and cook for 5 to 6 minutes over medium-low heat until soft and slightly golden.
- Add sliced garlic and cook for 2 more minutes, keeping heat low to avoid burning.
- Pour in diced tomatoes with their juice. Add smoked paprika and red pepper flakes. Stir and simmer for 5 minutes until sauce thickens slightly.
- Open canned mackerel, drain most of the oil but reserve about 1 teaspoon and add it to the pan. Gently break mackerel into large chunks and nestle into the sauce.
- Cook on low heat for 4 to 5 minutes until fish is warmed through and has absorbed the sauce. Squeeze lemon juice over the top.
- Taste and adjust salt. Scatter fresh parsley over the top and serve straight from the pan with crusty bread or rice.
Notes
Don't discard all the oil from the canned mackerel — a small splash added to the pan carries real flavor and keeps the fish from drying out during cooking.