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Soused Mackerel With Fennel

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  Fennel bulb 1⁄2 , finely chopped
  White wine 3⁄4 Cup (12 tbs)
  Thyme sprigs 2
  Bay leaf 1
  Mackerel 3 , cleaned, heads and tails removed
  Salt To Taste
  Pepper To Taste

Put the tomato juice in a small casserole.
Stir in the fennel, white wine, thyme and bayleaf.
Cover and microwave on HIGH for 10 minutes.
Rinse the mackerel thoroughly under cold running water and pat dry on kitchen paper.
Sprinkle salt and pepper in the base of a rectangular dish.
Arrange the fish on top.
If the tomato juice is too thick, stir in 2-3 tablespoons of water.
Pour the tomato juice over the fish.
Cover and micro wave on HIGH for 6 minutes.
Leave to cool at room temperature, then chill in the refrigerator for at least 12 hours.

Recipe Summary

Everyday, Healthy

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5726 Calories from Fat 3387

% Daily Value*

Total Fat 375 g577.6%

Saturated Fat 88 g440%

Trans Fat 0 g

Cholesterol 1889.7 mg629.9%

Sodium 2897 mg120.7%

Total Carbohydrates 15 g5%

Dietary Fiber 4.5 g17.9%

Sugars 1.8 g

Protein 504 g1008.3%

Vitamin A 98.3% Vitamin C 52.9%

Calcium 42.2% Iron 258.3%

*Based on a 2000 Calorie diet

Soused Mackerel With Fennel Recipe