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About Pyrex

Ratatouille with grilled mackerel

Nb people : 2
Preparation time : 30min
Heat : 150°C
The ingredients
  • - 1 red pepper, aubergine, courgette, red onion cut into chunks
  • - 3 cloves garlic, bruised
  • - 50ml extra virgin olive oil
  • - 3 tbl tomato paste
  • - Salt, pepper, thyme
  • - 1tbl balsamic vinegar
  • - Basil
  • - 2 mackerel fillets
  • - Sugar, rosemary
  1. 1. Mix all the ingredients by hand, coating all the vegetables evenly with the tomato paste. 
  2. 2. Roast at 150C for 80mins. Slow roasting means the vegetables soften together. 
  3. 3. Sprinkle balsamic vinegar over the vegetables and stir gently. 
  4. 4. Turn the oven up to 200C and roast for a further 10mins to caramelise. 
  5. 5. Remove and let it cool. Add torn basil leaves just before serving.

Grilled mackerel

  1. 1. Sprinkle the mackerel fillets with a pinch of salt, sugar and chopped rosemary. Let it cure in a Pyrex dish in the fridge for at least 30mins.
  2. 2. Wipe off the rosemary and place the mackerel skin side up on foil under a hot grill. Cook until the skin is crispy. Check the underside of mackerel after about 4-5 mins, when the underside is no longer pink it is cooked.
  3. 3. Serve on top of the ratatouille.
Keep fresh in a Pyrex Cook & Go storage dish