Fish and tomatoes in the oven

Serves 2:

500 g tomato sauce
1/2 onion
3 garlic cloves
olive oil
salt and pepper
1 bay leaf
2 tbsp small capers
3 fresh tomatoes
4 mackerel fillets (skin on)
rucola
pine nuts

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  1. Peel, halve and thinly slice the onion.
  2. Peel and crush the garlic
  3. Heat a couple of tablespoons of oil in a medium pan over a medium-low heat, add the onion and garlic, cover and cook for 5-10 minutes until softened and very lightly coloured, stirring occasionally.
  4. Add the tomato sauce, some salt and pepper and the bay leaf, bring to the boil and then simmer over a low heat for 5 minutes.
  5. Then stir capers into the sauce.
  6. Preheat the oven to 200 °C.
  7. Put the tomato sauce in a large roasting dish. Nestle the mackerel fillets in the sauce, cut the tomatoes in half and place them in the dish. Season with pepper and salt.
  8. Place the dish in the oven and roast for 15-20 minutes or until cooked through.

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Serve with rocket salad and grilled pine nuts.

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