Preparation time: 10 minutes
Cooking time: 20 minutes
Nothing could be easier than this mackerel recipe from chef and cookery writer Stéphane Reynaud – and it’s the type of fast food that is actually good for you. Combining fresh fish with juicy seasonal tomatoes and fragrant herbs, it’s perfect for a summer supper or light lunch.
- 3 garlic cloves
- 1kg (2¼lbs) mixed tomatoes
- 4 good-looking mackerel, cleaned
- 1 tablespoon Herbes de Provence (mixed dried herbs)
- 5 bay leaves
- 150ml (5¼fl oz) olive oil
- Fine sea salt
- 1 baking dish
- 1 chopping board
- 160°C oven
1Peel the garlic and slice it into rounds. Slice the tomatoes into rounds too. Slash the skin of the mackerel.
2Lay the tomatoes in a baking dish, add the garlic and place the mackerel on top.
3Sprinkle with herbs and bay leaves, drizzle with oil and season with sea salt.
IMAGE © MURDOCH BOOKS;, JEAN CAZALS
First printed in our sister publication France Today
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