Provencal Mackerel

Servings: 6

Mackerel seasoned with rosemary and thyme, with zucchini, tomato and onion on the side, makes a well-balanced meal. In the summer, you can use fresh herbs and produce from your garden or farmers' market.

Ingredients:

6 mackerel
6 teaspoons olive oil
Salt and pepper, to taste
6 sprigs fresh rosemary
6 sprigs fresh thyme
4 zucchinis, thinly sliced
4 tomatoes, thinly sliced
1 onion, thinly sliced
2 tablespoons olive oil

Directions:

Heat oven to 525°F.
Place the mackerel in an oven-safe dish. Drizzle each fish with 1 teaspoon of olive oil. Season with salt and pepper, and place a sprig or rosemary and a sprig of thyme on top of each fish.
If you like your vegetables well-cooked, add the zucchini, tomato and onion slices to the pan with the fish (if not, see the next step), and then season with salt and pepper and the remaining 2 tablespoons olive oil. Cook the mackerel and vegetables in the oven for 20 minutes.
If you prefer the vegetables to remain somewhat crunchy, cook the fish for 5 minutes and then add the vegetables, salt and pepper and remaining 2 tablespoons of oil to the pan and cook for 15 minutes more.

This recipe is courtesy of Gourmandize.com.

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