Baked mackerel fillets with cherry tomatoes, capers and oregano

Ingredients

For 1 serving

• Mackerel170 g
• Potatoes150 g
• Cherry tomatoes120 g
• Capers5 g
• Dried oregano1 teaspoon
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: fish

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes, cut them into thin wedges, put them in a baking tin with the oil, salt and pepper and toss.
2. Roast the potatoes for 20 minutes, until they start to brown.
3. Meanwhile wash the cherry tomatoes and halve them; rinse the capers. Rinse the mackerel fillets, pat them dry and run your fingers over the flesh to remove any pin bones.
4. Push the potatoes to the sides of the tin, lay the mackerel fillets in the centre skin side down, surround them with the cherry tomatoes and capers and sprinkle everything with the dried oregano and a pinch of salt.
5. Return to the oven at 200 °C for 10–12 minutes, until the mackerel is opaque and comes away from the skin.
6. Take out of the oven and serve straight away with the cooking juices.