Mackerel with tomato pasta. Try this easy and delicious spaghetti with healthy and flavoursome mackerel!
Prep and cooking time: 20-30 minutes
Serves: 4
Skill level: Easy
Recipe courtesy Seafood from Norway
Ingredients
2 filets of mackerel
160g spaghetti
4 small aubergine
1 clove of garlic
1 red bell pepper
400 grammes of chestnut mushrooms
4tbsp ketchup
2tbsp water
Fresh parsley
Salt and pepper
Olive oil
Method
- Boil up plenty of water in a pot, and add one teaspoon of salt per litre, and boil the spaghetti according to package instructions
- Slice the mackerel into 3 cm wide slices
- Cut the ends off the aubergine and slice diagonally intro 0.5 cm wide slices
- Remove the base of the mushrooms and slice
- Cut the bell pepper in half and remove the seeds, thinly slice
- Put a drizzle of oil in a pan on medium heat, add the mackerel and garlic and fry it skin side down until golden
- Flip the mackerel fillet and fry until golden – set aside
- In the same pan, add a bit more olive oil, the pepper, mushrooms and sliced aubergine. When the aubergine is soft, add ketchup and water and let simmer
- Add the mackerel, season with salt and pepper and mix quickly together.
- Add the cooled spaghetti with a little of the pasta water and stir to combine
- Serve with chopped parsley and olive oil.