Mackerel en papillote with cherry tomatoes, capers and couscous

Ingredients

For 1 serving

• Mackerel150 g
• Cherry tomatoes150 g
• Capers5 g
• Couscous55 g
• Dried oreganoto taste
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Heat the oven to 190 °C (conventional). Wash and halve the cherry tomatoes; rinse the capers. Check the mackerel fillets and pull out any bones with tweezers.
2. On a large sheet of baking paper lay the mackerel fillets skin side down, surround them with the tomatoes and capers and season with dried oregano, salt, black pepper and half the oil.
3. Close the parcel by folding and rolling the edges tightly, put it on a baking tray and cook for 15 minutes, until the parcel is puffed and the fish is opaque and flakes.
4. Meanwhile bring the water for the couscous to the boil with a pinch of salt, pour it over the couscous in a bowl, cover and leave for 5 minutes; fluff it with a fork and dress with the remaining oil.
5. Open the parcel carefully, watching out for the steam, and serve the mackerel on the couscous with the cooking juices spooned over.