Baked mackerel with tangy tomato, red onion & basil

Name: Baked mackerel with tangy tomato, red onion & basil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 tsp olive oil; 2 Essential Smoked Mackerel Fillets; 15 g basil sprigs, picked from a basil pot; 2 tomatoes; 1 small Essential Red Onion, thinly sliced; 2 tsp caster sugar; 1 tbsp essential white wine vinegar; 30 g Cooks’ Ingredients Sun Dried Tomato Paste

An easy way to incorporate oily fish into your diet. The sweet sourness of the dressing works well against the smoked mackerel. Serve with bread to mop up the juices.

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Serves2
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins

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2 tsp olive oil
2 Essential Smoked Mackerel Fillets
15g basil sprigs, picked from a basil pot
2 tomatoes
1 small Essential Red Onion, thinly sliced
2 tsp caster sugar
1 tbsp essential white wine vinegar
30g Cooks’ Ingredients Sun Dried Tomato Paste

Preheat the oven to 200ºC, gas mark 6. Brush the base of a small roasting tin with a dash of the oil. Place the fish side by side in the tin, skin-sides down, and bake for 10 minutes.
Reserve plenty of the smaller basil leaves and tear the rest into pieces, discarding the stalks. Halve the tomatoes. Using a teaspoon, scoop the pulp into a sieve set over a bowl to catch the juice. Use the back of the teaspoon to press as much juice as you can out of the tomato pulp. Slice the tomato flesh.
Heat the remaining oil in a saucepan and fry the onion for 1 minute. Stir in the tomato juice, tomatoes, torn basil, sugar, vinegar, tomato paste, 4 tbsp water and a little black pepper. Heat through for 1 minute, or until the basil has wilted. Move the mackerel to plates, top with the tomato and onion mixture and serve scattered with the reserved basil leaves.