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Essential Olive Oil1litre
1litreItem price
£5.75Price per unit
57.5p/100mlAn easy way to incorporate oily fish into your diet. The sweet sourness of the dressing works well against the smoked mackerel. Serve with bread to mop up the juices.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Brush the base of a small roasting tin with a dash of the oil. Place the fish side by side in the tin, skin-sides down, and bake for 10 minutes.
Reserve plenty of the smaller basil leaves and tear the rest into pieces, discarding the stalks. Halve the tomatoes. Using a teaspoon, scoop the pulp into a sieve set over a bowl to catch the juice. Use the back of the teaspoon to press as much juice as you can out of the tomato pulp. Slice the tomato flesh.
Heat the remaining oil in a saucepan and fry the onion for 1 minute. Stir in the tomato juice, tomatoes, torn basil, sugar, vinegar, tomato paste, 4 tbsp water and a little black pepper. Heat through for 1 minute, or until the basil has wilted. Move the mackerel to plates, top with the tomato and onion mixture and serve scattered with the reserved basil leaves.
Tagliatelle, spaghetti or linguine would also make a good accompaniment; flake the fish and fold everything through.
Typical values per serving when made using specific products in recipe
Energy | 2,009kJ/ 484kcals |
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Fat | 36g |
Saturated Fat | 7.5g |
Carbohydrates | 15g |
Sugars | 13g |
Fibre | 3g |
Protein | 22g |
Salt | 1.4g |
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80pPrice per unit
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£1.39/100g