- 4 mackerel
- 8 good sized tomatoes
- Dry sherry
- Virgin olive oil
- 70g black olives
- 2 cloves of garlic and a little parsley
- Salt and pepper
- Ask your fishmonger to remove the entrails and filet the mackerel.At home remove any stray bones,then keep refrigerated.
- Wash the tomatoes. Halve 4 of the tomatoes, remove the seeds and grate discarding the tomatoes skins. Mix whit the dry sherry, a little oil, salt and pepper.
- Cut the other 4 tomatoes into 1cm thick slices and set aside.
- Finally chop the garlic and parsley.
- Pour the tomato sauce into a baking tray and lay the sliced tomatoes on top, dressed whit a drizzle of olive oil and some salt and pepper. Bake in a hot oven 200 degrees for 4 minutes.
- Remove the trey from the oven and add the olives. Sprinkle a little salt over the mackerel fillets and cut in half diagonally. Place the fish on the baking tray whit the skin upwards. Using the spoon, pour a little of oily cooking liquid over the fish skin. Return to the 200 degrees oven for just 3 more minutes.
- Divide up the sliced tomatoes and the pieces of mackerel among the plates, and pour the cooking juices and the black olives over the top.
•Rosat de L’Origan de Gaston Coty – D.O. Cava •Clos des Fées – A.O.C. Côtes du Roussillon