Pan Fried Mackerel with Tomato & Caramelised Onion Tart, Rocket & Balsamic Dressing

A great tasting meal for four for under a tenner.


  • 4 mackerel fillets
  • 4 tomatoes
  • 2 large onions
  • tsp dried thyme
  • tsp sugar
  • olive oil
  • 200 g rocket
  • 100 ml balsamic vinegar
  • flour
  • 100 g butter
  • 1 packet puff pastry
  • seasoning


  1. To make the tart, finely slice the onions and cook on a low heat for 1 hour with butter and dried thyme.
  2. Roll out the puff pastry and cut strips 2 – 3 inches in width.
  3. Spread the onions onto the pastry and cook at 180°C for 12 mins.
  4. When cooked allow to cool on a wire resting rack.
  5. For the tomatoes, cut each tomato into 5 slices and spread out on a baking tray. Sprinkle with olive oil, salt, sugar and balsamic vinegar.
  6. Put the tomatoes in the oven at the lowest setting for 1 hour.
  7. When tomatoes are cooked place them carefully on top of the onion tart ready to be reheated for serving.
  8. Lightly dust the mackerel skin side with flour and season just before you fry the fillet in a hot pan.
  9. Cook for 11/2 – 2 mins either side.
  10. Reduce some balsamic in a small saucepan by half and allow to cool.
  11. To serve, put the tarts back in the oven to heat up, dress your rocket leaves with reduced balsamic vinegar and olive oil and a few twists of black pepper.
  12. Place each tart in the centre of each plate topped with fish and then rocket.
  13. Drizzle balsamic dressing around.


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