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Halve the garlic cloves. Cut 4 slits in the mackerel and fill them with the halved garlic, mint, salt and pepper.
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Sear the mackerel in a hot frying pan with a little vegetable oil. Make sure it is well browned on all sides. Keep aside.
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Sauté the chopped onion in the extra virgin olive oil for a couple of minutes, or until it’s translucent.
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Add the tomato paste and mix well. Add the tomato puree and mix well.
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Add the water and bring the sauce to a boil. Add the seared mackerel to it, cover and cook for about 15 minutes (or until the fish is cooked through).
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If the sauce is too runny, remove the mackerel and reduce the sauce on a high flame until it thickens. Season with salt and pepper to taste.