Mackerel with Tomato and Onion

Instructions

1. 1

   Weigh 160 g of raw boneless mackerel fillets, about 1.5 cm thick, and pat them dry. Slice the 50 g of onion, chop the 5 g of garlic and chop the 150 g of tomato.

2. 2

   In a sauté pan, heat the 10 g of olive oil and soften the onion for 5 minutes over medium heat. Add the garlic and a pinch of paprika, stir for 30 seconds, then add the tomato and 50 ml of water.

3. 3

   Let it cook down uncovered for 8 to 10 minutes, until the sauce thickens. Season lightly with salt and pepper.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.