4 small mackerel
2 tbsp (1 oz) 25 g butter
2 tbsp (30 ml) olive oil
1 large onion, finely chopped
1 garlic clove, crushed
125 ml (4 fl oz) medium-dry white wine
2 tsp (10 ml)tomato puree (paste)
pinch of powdered saffron
salt and pepper
8 oz (225 g) tomatoes, peeled, seeded and chopped
2 tbsp (1 oz) 25 g butter
2 tbsp (30 ml) olive oil
1 large onion, finely chopped
1 garlic clove, crushed
125 ml (4 fl oz) medium-dry white wine
2 tsp (10 ml)tomato puree (paste)
pinch of powdered saffron
salt and pepper
8 oz (225 g) tomatoes, peeled, seeded and chopped
for the garnish
parsley sprigs
stoned (seeded) black olives
stoned (seeded) black olives
stoned (seeded) black olives
stoned (seeded) black olives
method
1. inse the fish inside and out and pat dry on absorbent kitchen paper. Melt the butter in the oil in a large frying pan. Add the onion and garlic and fry for 3-4 minutes until soft but not coloured. Place the fish on top.
2. Mix the wine and tomato puree together and pour over the fish. Season with the saffron, salt and pepper. Bring the liquid to simmering point and poach the fish for 10 minutes.
3. Using a slotted spoon and a fish slice, carefully transfer the fish to a warmed serving dish and keep hot. Add the chopped tomatoes to the cooking liquid and boil briskly for 5 minutes, stirring occasionally.
4. Pour the sauce over the fish, garnish with parsley, olives and lemon slices and serve at once.
2. Mix the wine and tomato puree together and pour over the fish. Season with the saffron, salt and pepper. Bring the liquid to simmering point and poach the fish for 10 minutes.
3. Using a slotted spoon and a fish slice, carefully transfer the fish to a warmed serving dish and keep hot. Add the chopped tomatoes to the cooking liquid and boil briskly for 5 minutes, stirring occasionally.
4. Pour the sauce over the fish, garnish with parsley, olives and lemon slices and serve at once.
serving amount
serves 4
rate this recipe
5.3
out of 10
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