Heat the cooking oil in a pan over medium heat. Add the chopped onions and garlic, sauté until fragrant.
Add the bell pepper, tomatoes, and scotch bonnet pepper (if using). Cook for a few minutes until the vegetables are softened.
Add the mackerel with the tomato sauce from the cans into the pan. Break up the mackerel gently with a spoon and stir to combine with the vegetables.
Season with thyme, paprika, salt, and pepper. Stir well to combine all the flavors.
Let the mixture simmer for about 10-15 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Serve the Jamaican tin mackerel over cooked rice or boiled yam.
Enjoy!
