A simple and tasty mackerel bake with fennel and courgettes. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
- 500 g17¾ oz tomatoes, chopped
- 2 tbsp dill, chopped
- 2 tbsp balsamic vinegar
- 12 large basil leaves, roughly chopped
- 1 courgettes, cut in half and sliced
- 1 fennel bulb, sliced
- 2 garlic cloves, sliced
- 750 g26½ oz potatoes
- 25 g1 oz butter
- 4 mackerel fillets
- Olive oil
Method: How to make Mackerel bake
Gently fry the tomatoes and dill stalks in olive oil until they break down to form a rough tomato sauce. Stir in the balsamic vinegar.
In a separate pan gently fry the courgettes, fennel and chopped garlic until soft.
Meanwhile, boil the potatoes until soft and mash with the butter.
Coat the mackerel fillets in olive oil and season well. Fry the fillets on both sides until cooked (a couple minutes per side).
In an oven-proof dish, arrange a layer of the tomato sauce, followed by the basil, then lay the mackerel on top. Then spread the courgette, fennel and onion on top and top with the mashed potatoes. Sprinkle some dill on the top, drizzle with olive oil and serve.
