Mackerel with cherry tomato sauce

Name: Mackerel with cherry tomato sauce
Ingredients: 2 tablespoons olive oil; 2 cloves garlic; 500 g frozen mackerel thawed; 10 capers; 100 g black olives; 400 g canned cherry tomatoes; 1 teaspoon salt

Fish - Mackerel with cherry tomato sauce by Alida J. - Recipia

For mackerel with cherry tomato sauce, the pan is covered at first, and the liquid reduces in 20 minutes. The mackerel cooks with garlic, capers and olives; the sauce stays thick enough to coat the fish, with olives showing between the pieces. I serve it with bread, which I dip in the sauce. Preparation: 10 minutes. Cooking: 23 minutes. Total time: 33 minutes. Serves: 2. Approximately 730 kcal and 48 g of protein per serving.

Ingredients

2 tablespoons olive oil
2 cloves garlic
500 g frozen mackerel thawed
10 capers
100 g black olives
400 g canned cherry tomatoes
1 teaspoon salt

Preparation

1. Pat the thawed mackerel dry with paper towels. Heat the oil in a pan, add the peeled garlic and fish, then cover the pan and cook for 3 minutes, turning the fish once. 2. Add the capers, olives, canned tomatoes with their juice and the salt. Simmer over medium heat for 20 minutes, uncovered, until the liquid reduces and the sauce thickens. 3. I took the pieces of fish out once they had softened and removed the skin and bones.

Notes

You can use fresh or frozen fish, but thaw it first; thick pieces hold up to simmering better than thin fillets. Whole mackerel has skin and bones to remove, while fillets make the job quicker. Capers and olives are salty, so taste the sauce before adding more salt. If the canned tomatoes are very juicy, leave the pan uncovered until the sauce thickens. The portions keep in the fridge for up to 3 days. Serve the fish with bread or polenta; with the sauce and olives, it’s reminiscent of a fish stew. For an evening meal, start about 35 minutes ahead; if you double the amount, use a wide pan so the pieces aren’t overlapping.