Mackerel with gratinated tomatoes and boiled potatoes

Ingredients

For 1 serving

• Mackerel150 g
• Tomatoes2
• Breadcrumbs12 g
• Parsley5 g
• Potatoes180 g
• Extra virgin olive oil8 g
• Dried oreganoto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Heat the oven to 200 °C (conventional). Wash the tomatoes, halve them horizontally, remove some of the seeds and place them cut side up in a baking dish.
2. Mix the breadcrumbs with the chopped parsley, dried oregano and a pinch of salt, spread it over the tomatoes and drizzle with half the oil; bake for 20 minutes, until the top is golden and the tomatoes are soft.
3. Meanwhile wash and peel the potatoes, cut them into chunks of about 3 cm, put them in cold water, bring to the boil, salt and cook for 15 minutes, until tender to a fork; drain.
4. In the last few minutes heat a grill or griddle pan over medium-high heat; pat the mackerel dry, salt it and grill it skin side down for 4 minutes, until the skin is crisp, then turn and cook for 1 minute.
5. Dress the potatoes with the remaining oil, salt and black pepper and serve with the mackerel and the gratinated tomatoes.