Mackerel pan with tomatoes

Ingredients for 4 servings:

• 1 kg mackerel(s), fresh
• 2 tbsp lemon juice
• 2 pinches of pepper, freshly ground
• 2 tbsp tarragon, freshly chopped or
• 1 tbsp tarragon, dried
• 1 kg tomatoes
• 3 cloves garlic
• 1 tbsp oil (olive oil)
• 1 tsp sea salt
• 2 tsp basil, fresh, finely chopped or
• 1 tsp basil, dried
• 1 tbsp green spelt, ground
• 125 ml wine, white, dry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the mackerel, remove the heads, split lengthwise, remove the main bones, and make a few diagonal cuts in the skin. Drizzle the fish with lemon juice on both sides and sprinkle with a pinch of pepper. Sprinkle the tarragon on the skin and into the cuts. Cut the tomatoes crosswise, blanch them in boiling water, peel them, and quarter them. Peel and finely chop the garlic cloves. Heat the olive oil in a very large pan. Fry the garlic until translucent, add the tomatoes, the remaining pepper, 1/2 teaspoon of salt, and the basil. Bring the tomatoes to a boil. Mix the spelt flour with the wine and pour evenly over the tomatoes. Place the mackerel on top of the tomatoes, skin-side up. Cover and cook over low heat for 10 to 15 minutes. Season the tomatoes and fish with the remaining salt. This goes well with parsley or dill potatoes, but also rice and leaf salad