Ingredients

  • 1 tablespoon medium olive oil by Sainsbury's, plus extra for oiling the tray
  • 1 red onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 400g tin Taste the Difference cherry tomatoes
  • Pinch Sainsbury's crushed chillies
  • Pinch sugar
  • ¼ x 28g pack fresh flat leaf parsley, washed and chopped, plus extra leaves to garnish
  • 1 lemon, zest and juice
  • 400g pack whole mackerel fillets
  • 4 slices Taste the Difference stone-baked sourdough boule

Method

  1. 1 Place the oil in a pan over a low heat and add the onion. Cook for 6-8 minutes, adding the garlic to the pan for the last minute.
  2. 2 Add the tomatoes and the crushed chillies and simmer over a low heat for 5-10 minutes, until thickened. Add a pinch of sugar and season to taste. Take off the heat and stir in the parsley and the lemon zest and juice. Set aside.
  3. 3 Preheat the grill to high. Oil a large baking tray thoroughly.
  4. 4 Cut each mackerel fillet into 3 on the diagonal. Place skin side up on the oiled baking tray and cook under the grill for 3-4 minutes each side.
  5. 5 Meanwhile, toast the sourdough slices (you could also do this under the grill or in a toaster).
  6. 6 To serve, spoon the tomato sauce over the toasted bread and top with the mackerel fillets. Garnish with extra parsley.
  7. 7 Cook's tip: You may need to add more or less sugar depending on the sweetness of your tomatoes. Taste as you go along and you can always add more if needed.

Nutritional Details

Each serving provides
  • Energy 1691kj 404kcal 20%
  • Fat 19.7g 28%
  • Saturates 3.8g 19%
  • Sugars 6.7g 7%
  • Salt 0.6g 10%

% of the Reference Intakes

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