Andalusian Mackerel with Pimentada
Over a year ago
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Ingredients
Accompaniment
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Description
This salad captures the traditional Spanish flavours. If you can't find fresh mackeral, smoked is a great alternative
Method
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1
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.
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