Roasted mackerel with tomato fennel

Ingredients for Roasted mackerel with tomato fennel

Instructions for Roasted mackerel with tomato fennel

To prepare the Roasted mackerel with tomato fennel recipe, please follow these instructions:

Fold the fennels and cut them into thin transverse slices. Cut the onions into slices and halve the tomatoes, pressed free of kernels and cut them into strips. Cook onion and fennel 4-5 min. On a forehead in a little oil. Add the tomatoes and warm them through before the vegetable mixture is seasoned with salt and pepper. Stir the mackerel in a little oil approx. 4 min. On the skinside. Take the forehead off the heat and let the fish pull a few min. Put the mackerel on the vegetables with the crisp skin upside down. Serve coarse bread and / potatoes.