A tasty and sustainable dish which promotes the consumption of blue fish. Mackerel fillet dressed in olives and in-season vegetables is a delicious and easy ways to enjoy it.
Ingredients for 4 portions
- Mackerel fillets 600 g
- Olives 20 g
- Bell peppers 100 g
- Mezzo onion 20 g
- Aubergine 100 g
- Tomatoes 100 g
- Extra virgin olive oil 4 tbsp (40 g )
- Clove garlic 1
- Parsley to taste
- Wine to taste
- Salt to taste
- Pepper to taste
Preparation
Preheat the oven to 165°C.
Finely dice the garlic, parsley and onion.
Pour the extra virgin olive oil into a frying pan. Once warm, lightly fry the garlic, parsley and onion. Add wine and simmer.
Add the aubergine to the pan and cook until it starts to soften, about 5 minutes. Then add the bell peppers and cook for another 5 minutes. Finally, add the tomatoes and olives. Season with salt and pepper to taste. Cook until all vegetables are soft.
Place the mackerel fillets in a casserole dish with a drizzle of olive oil and cook in the oven for 15 minutes.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.