Mackerel Plaki with Tomatoes and Garlic
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Ingredients
- 600 g fresh mackerel fillets
- 1 onion
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 4 tbsp olive oil
- 1 tsp dried oregano
- 1 lemon
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 30.1 g
- Carbohydrate
- 7.9 g
- of which sugars
- 6 g
- Fat
- 38 g
- of which saturates
- 6.9 g
- Fibre
- 2.9 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Thinly slice the onion and crush the garlic.
- 2
Warm 2 tablespoons of the olive oil in a baking dish-friendly pan and soften the onion for 6 minutes, then add the garlic and dried oregano for 1 minute.
- 3
Stir in the tinned chopped tomatoes, season well and simmer for 10 minutes until thickened, then transfer to a baking dish if not already in one.
- 4
Lay the mackerel fillets on top, skin-side up, and drizzle with the remaining olive oil.
- 5
Bake for 15 minutes until the mackerel is cooked through and flakes easily.
- 6
Squeeze over the lemon juice before serving.
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