Baked mackerel with tomatoes and olives

Juicy bright vegetables, tender fish with a golden brown crust and lemon oil with a subtle citrus aroma. The taste of this dish will literally take you to the Mediterranean coast.

Source

Cooking time 15 minutes.

Ingredients

• Large lemon 1 piece
• Olive oil 120 ml
• Mackerel fillet 600-700 g
• Salt taste
• Ground black pepper taste
• Purple bow 1 piece
• Pitted olives 130 g
• Cherry tomatoes 150 g
• Basil 5-6 leaves
  
  

Can add

• Chilli taste
  
  

Preparation

One. With a fine grater, remove the zest from the lemon. Combine it with olive oil in a small saucepan.

2 ․ Heat the mixture over medium heat until small bubbles appear, then immediately remove from heat. Let the oil sit for at least 20 minutes.

Store lemon oil in a glass jar at room temperature for 1 month. Use it for salads and other dishes.

3 ․ Preheat oven to 220 degrees. Dry the mackerel fillets, cut into several large pieces and season with salt and pepper to taste.

Mackerel can be substituted with other white fish. For example, cod or sea bass.

1. Peel the onion and cut into feathers. Cut the olives and tomatoes in half. Chop the basil.

2. Place fish, vegetables and herbs in a baking dish and drizzle with 1-2 tablespoons of lemon oil.

6 ․ Cook the fish in a preheated oven for 7-12 minutes, depending on the thickness of the fillets.

7 ․ Garnish with chili and fresh herbs if desired.

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