Peri-Peri Mackerel with Tomatoes and Peppers
Mackerel fillets glazed with Nandos peri-peri sauce roasted on a bed of cherry tomatoes and peppers.
Ingredients
- 2 Whole mackerel or 4 fillets
- 8 cloves Garlic peeled and halved
- 200 g Cherry tomatoes preferably Vittoria or other good quality, halved
- 2 Pointed pepper halved and finely sliced
- 2 tbsp Nando's peri-peri sauce medium
- Olive oil
- Sea salt
- Freshly ground black pepper
- 1 Lemon
Instructions
- Preheat the oven to 200°C/Fan 180°C/Gas mk4.
- Line a shallow baking tray with foil and lightly drizzle with olive oil.
- Spread the peppers, tomatoes and garlic over the baking tray, lightly season with salt and freshly ground black pepper then drizzle with olive oil.
- Place on the middle shelf of the oven and roast for 20 minutes.
- Lightly season the fish fillets with salt and freshly ground black pepper then cover with the peri-peri sauce gently rubbing it in.
- Place the fish fillets on top of the roasted vegetables and return to the oven for a further 20 minutes.
- Remove from the oven and serve on warmed plates
Notes
Serve with rice or new potatoes.