Spanish mackerel

Ingredients:
Butter 60 g (2 oz)
Celery 90 g (3 oz), shredded
Onion 1, large, peeled and chopped
Apples 2, peeled and diced
Mackerel steaks 4, each about 2-cm (1-in) thick, cleaned and pat dry
Salt to taste
Ground black pepper to taste
Tomato purée 40 ml (11/3 fl oz)
Coconut milk 100 ml (31/3 fl oz / 2/5 cup)


Method:
1. Preheat oven to 225°C (450°F).

2. Heat butter in a small ovenproof dish. Add celery, onion and apples
and sauté for 3 minutes. Remove from heat.

3. Place fish over vegetables. Season with salt and pepper.

4. Combine tomato purée with coconut milk in a small bowl. Mix well and pour
over fish.

5. Transfer dish to oven and bake uncovered for 10–15 minutes, or until fish is
cooked. Transfer to a serving dish and serve immediately.