Baked mackerel with vegetables

Ingredients

• 4 mackerel fillets
• 2 medium onions (300 g)
• 2 carrots (150 g)
• 1 medium zucchini (250 g)
• 2 large garlic cloves (10 g)
• 3 tablespoons oil
• 150 ml water
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon smoked paprika
• 2 medium tomatoes (300 g)
• 1 cooked potato (150 g)
• 1 tablespoon vinegar
• 10 g fresh dill

Preparation

1. Thinly slice the onion, cut the carrots into rounds and the zucchini into small cubes, then crush the garlic. Heat 2 tablespoons of oil in a pan and sauté the vegetables for 5 minutes, until slightly softened. 2. Pour 150 ml of water over the vegetables, add the bay leaf and simmer for 10 minutes. The liquid should bubble gently, while the vegetables keep their shape. 3. Cut each mackerel fillet in half across the width, then cut each piece into three strips lengthwise. Sprinkle the fish with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the smoked paprika, roll up the strips and secure each roll with a toothpick. Heat 1 tablespoon of oil in a pan and brown the rolls for about 4 minutes, turning them on all sides. 4. Halve the tomatoes and remove the seeded core, then cut the flesh into strips. Add the tomatoes, cooked potato cut into pieces, vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper to the nearly cooked vegetables. Stir and transfer everything to an ovenproof dish; sprinkle with the chopped dill and arrange the fish rolls on top. 5. Bake at 200 °C for 20 minutes, until the sauce has reduced and the fish is cooked.