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Mackerel gratin with tomatoes

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Ingredients for 4 servings:

  • 4 fish fillets, mackerel fillets (approx. 200g each)
  • Salt
  • pepper
  • 2 tbsp lemon juice
  • 1 tbsp flour
  • 20 g clarified butter
  • 200 g spring onions
  • 20 g butter
  • 500 g tomatoes
  • ¼ tsp herbs de Provence
  • 100 g cheese, grated Gouda

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Briefly rinse the mackerel fillets in cold water, pat dry, season with salt and pepper, and drizzle with lemon juice. Dip the skinless side in flour, fry the floured side in clarified butter for 3 minutes, and keep warm. Wash and trim the onions, cut diagonally into pieces, and sauté in the butter. Wash and roughly dice the tomatoes, and cook for 1 minute. Preheat the oven to 220°C. Mix in the herbs and season with salt and pepper. Arrange the vegetables in a shallow, ovenproof dish and place the mackerel fillets on top. Sprinkle with grated cheese. Bake in the oven for about 20 minutes and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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