Mackerel with Chimichurri and Sun-Dried Tomatoes
Mackerel is rich in fatty acids and satisfying even in a modest serving. Chimichurri and sun-dried tomatoes add a contrast of fresh herbs, acidity, and umami.
Prepare the ingredients: mackerel (500 g), cilantro (50 g), parsley (50 g), green onion (10 g), basil (20 g), rosemary (5 g), thyme (5 g), garlic (10 g), red onion (20 g), table salt (10 g), wine vinegar (20 g), mixed peppercorns (3 g), olive oil (80 g), water (40 g), sun-dried tomatoes (30 g), lemon (20 g).
For the chimichurri, blend the cilantro, parsley, green onion, basil, rosemary, thyme, garlic, red onion, salt, wine vinegar, mixed pepper, olive oil, and water.
Season the mackerel with salt, sprinkle with lemon, and bake at 160 C for about 10 minutes. Blend the sun-dried tomatoes into a cream.
Spread part of the fish with chimichurri, part with the sun-dried tomato cream, and return it to the oven for another 5 minutes.
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