- 3 cans mackerel in tomato sauce
- 1 leek
- 1 courgette
- 1 clove garlic, chopped coarsely
- 1/2 lemon, juice and zest
- Olive oil
- Bread croutons
This is how you do it
Let the mackerel drip off for a few minutes into a sieve.
Cut the leek into fine rings and the courgette into cubes.
Put a little butter on a hot pan, put the garlic in for a few minutes and sauté the leek and squash, until it takes a bit of colour.
Put the vegetables in a suitable ovenproof pot and spread the fish on. Sprinkle with a little olive oil, lemon juice and the finely grated zest.
Bake the dish at 180 degrees on fan for 7-8 minutes.
Before serving, garnish with bread crouton and freshly chopped parsley.