Preheat the oven to 200C / 400F / gas Mark 6
Place the peppers, garlic and onion in a roasting tin. Drizzle with a tablespoon of oil and roast for 45 minutes. Place the peppers in a bowl and cover with cling film and leave to cool. When cool enough to handle peel the vegetables and cut into strips.
Place the mackerel fillets on a baking sheet and drizzle with a little oil. Bake for 10 minutes or until cooked. Leave to cool.
Place the mackerel, peppers, garlic and onions in a large bowl. Add the bay leaf and remaining oil and season. Refrigerate for an hour until ready to serve.
Red Peppers. De-seeded And Halved | 3 |
Green Peppers. De-seeded And Halved | 3 |
Onions. Cut Into Wedeges | 2 |
Fresh Mackerel Fillets | 6 |
Garlic Cloves | 3 |
Olive Oil | 3 tbsp |
Bay Leaf | 1 |
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent�s scarcity of sugar.� Today, chu... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.