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Great
Recipes - Mackerel with Tomatoes and Pesto Recipe
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Mackerel with Tomatoes
and Pesto Recipe
Ingredients
For the pesto sauce
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50g/2 oz pine nuts
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30ml/2 tbsp fresh basil leaves
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2 garlic cloves, crushed
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30ml/2 tbsp freshly grated Parmesan cheese
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150ml/1/4 pint extra virgin olive oil
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salt and ground black pepper
For the fish
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4 mackerel, gutted
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30ml/2 tbsp olive oil
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115g/4 oz onion, roughly chopped
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450g/1 lb tomatoes, roughly chopped
Serves 4
Method:
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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.
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Heat the grill until very hot. Season the mackerel
well with salt and pepper and cook for 10 minutes on
either side.
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Meanwhile, heat the oil in a large heavy-based
saucepan and sauté the onions until soft.
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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.
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