Mackerel with Tomatoes

For mackerel with tomatoes, cut the mackerel fillets in half lengthwise. Season each piece carefully with salt and pepper.

Cut the pradeiser crosswise and blanch briefly in hot water. Remove skin, stalk and seeds and cut into small cubes. Season with chopped herbs, salt, pepper, juice of one lemon and olive oil.

Fill the mackerel bellies with the tomatoes and roll them up, place them in an ovenproof dish, drizzle with olive oil and steam the mackerel with tomatoes in a 200 degree oven for about ten minutes until soft.

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