Summary

Ingredients

• 1 kg mackerel (s), fresh
• 2 tablespoon lemon juice
• 2 pinches pepper, freshly ground
• 2 tablespoon tarragon, fresh or
• 1 tablespoon tarragon, dried
• 1 kg tomato (s)
• 3 cloves garlic
• 1 tablespoon oil (olive oil)
• 1 teaspoon sea salt
• 2 teaspoons basil, fresh, finely chopped or
• 1 teaspoon basil, dried
• 1 tablespoon green spelled, ground
• 125 ml wine, white, dry

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Instructions

1. Wash the mackerel, remove the heads, split lengthways, remove the main bone and incise the skin a few times at an angle.
2. Drizzle the fish on both sides with lemon juice and sprinkle with 1 pinch of pepper, spread the tarragon on the sides of the skin and in the incisions.
3. Cut the tomatoes crosswise, scald with boiling water, peel and quarter. Peel and finely chop the garlic cloves. Heat the olive oil in a very large pan. Fry the garlic in it until translucent, add the tomatoes, the remaining pepper, 1/2 teaspoon salt and the basil. Bring the tomatoes to the boil once. Mix the green spelled flour with the wine and pour evenly over the tomatoes. Place the mackerel skin side up on top of the tomatoes. Cover and cook the dish over low heat for 10 to 15 minutes. Season the tomatoes and fish with the remaining salt.
4. Parsley or dill potatoes go well with it, but also rice and lettuce