Mackerel Portugaise 



Fillets of mackerel                                                    5

Tomatoes                                                                 100 g

Tomato puree                                                           10 g

Oil                                                                           25 g

Onions                                                                     25 g

Bouquet garni                                                           1 small

Vinegar                                                                    75 g

Olives stoned                                                           4





  1. Peel the onions and cut the flesh into fine dice.  Place into a buttered dish.
  2. Blanch and skin the tomatoes, cut in half, remove the seeds and cut the flesh into fine dice.
  3. Cut each fillet diagonally into four pieces and arrange on the chopped onion.
  4. Add the diced tomatoes, bouquet garni, garlic, seasoning and the olives sliced lengthways.
  5. Mix the vinegar, tomato puree and oil together and pour over the fish.
  6. Cover with greaseproof paper and cook in an oven at 180oC.
  7. Serve cold in an hors d’oeuvre dish allowing two pieces of fish per person.