Mackerel Tomato Pan
A fresh mackerel and tomato skillet from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g ripe tomatoes
- 2 Garlic cloves
- 0.5 bunch Basil
- 8 mackerel fillets (80-100 g each, ready to cook with skin)
- Salt
- Pepper (freshly ground)
- flour (for dusting)
- 2 tbsp olive oil
- 100 ml dry white wine
- 300 ml Vegetable broth
- 100 ml fish stock
Instructions
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1.
Blanch the tomatoes, shock them in cold water, peel, seed and dice into small cubes. Peel the garlic and finely chop it. Wash the basil, shake off excess water, pluck the leaves and cut into fine strips.
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2.
Wash the mackerel fillets, pat dry, season with salt and pepper, then dust lightly with flour. Pat them down and sear in a hot pan with oil until golden brown all around. Remove from the pan and sauté the garlic until translucent.
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3.
Add the tomato cubes to the pan, deglaze with wine, broth and fish stock, season with salt and pepper, and simmer over medium heat for about 10 minutes. Return the fillets to the pan, warm through, and sprinkle with basil. Adjust seasoning and serve with fresh baguette if desired.
