Baked Mackerel in Tomato Sauce

Ingredients

• 4 mackerels about 250 g each (ready to cook without head)
• Salt
• Pepper (ground freshly)
• 4 tbsp olive oil
• 4 fresh garlic cloves
• 150 g stale white bread
• 1 tbsp finely chopped parsley
• 8 tomatoes
• 1 onion
• 2 tbsp paprika paste
• a splash dry white wine
• 1 tbsp capers
• chili powder
• parsley for garnish

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with both fan and top heating.

2. 2.

   Rinse the mackerels, pat them dry, season inside and out with salt and pepper. Place on a greased baking tray and drizzle with 2 tbsp oil. Peel the garlic cloves and press into a bowl. Remove crust from the stale bread and finely chop it in a food processor. Mix with 2 tbsp oil and parsley, then spread over the fish. Bake for about 20 minutes until golden brown.

3. 3.

   For the sauce, blanch the tomatoes, cool, peel, quarter, deseed and dice them. Peel and finely dice the onion. In a pan, sauté the onion in remaining oil until translucent. Add paprika paste briefly, deglaze with wine, then add tomatoes and capers. Simmer for about 10 minutes, season with salt and chili. Plate the fish, spoon sauce over it, garnish with parsley, and serve.