Baked mackerel with red onions, potatoes and oregano

Ingredients

For 1 serving

• Mackerel160 g
• Red onion80 g
• Potatoes180 g
• Cherry tomatoes80 g
• Extra virgin olive oil8 g
• Dried oreganoto taste
• Chili pepperto taste
• Saltto taste

Contains: fish,

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes and slice them about half a centimetre thick; peel the red onion and cut it into thin wedges.
2. In a baking tray toss the potatoes and onion with the oil, salt and oregano and spread them in an even layer.
3. Roast for 20 minutes, until the potatoes start to brown and the onion is soft.
4. Meanwhile wash and halve the cherry tomatoes; pat the mackerel fillets dry, check for bones and salt them.
5. Lay the mackerel on the vegetables skin side up, add the tomatoes and chilli and roast for another 12 minutes, until the skin is crisp and the flesh flakes.
6. Serve the fish and vegetables with the pan juices and another pinch of oregano.