Great Recipes - Mackerel with Tomatoes and Pesto Recipe

  
 

Mackerel with Tomatoes and Pesto Recipe

 

Ingredients

 

For the pesto sauce

  • 50g/2 oz pine nuts

  • 30ml/2 tbsp fresh basil leaves

  • 2 garlic cloves, crushed

  • 30ml/2 tbsp freshly grated Parmesan cheese

  • 150ml/1/4 pint extra virgin olive oil

  • salt and ground black pepper

For the fish

  • 4 mackerel, gutted

  • 30ml/2 tbsp olive oil

  • 115g/4 oz onion, roughly chopped

  • 450g/1 lb tomatoes, roughly chopped

Serves 4

Method:

  1. To make the pesto sauce, place the pine nuts, basil and garlic cloves in a food processor fitted with a metal blade. Process until the mixture forms a rough paste. Add the Parmesan cheese and, with the machine running, gradually add the oil. Set aside until required.

  2. Heat the grill until very hot. Season the mackerel well with salt and pepper and cook for 10 minutes on either side.

  3. Meanwhile, heat the oil in a large heavy-based saucepan and sauté the onions until soft.

  4. Stir in the tomatoes and cook for 5 minutes. Serve the warm fish on top of the tomato mixture and top with a dollop of pesto sauce.

Notes: The pesto sauce can be made ahead and stored in the fridge until needed. Soften it again before using. For red pesto sauce, add some puree sun-dried tomatoes after the oil.