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| freshly caught mackerels |
Fisherman caught mackerels, looked great
with shinny skin and bright eyes.
I season them with salt, bake at 220˚C for
15 minutes, a simple way to enjoy the freshness.
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| Freshly caught mackerel with golden beetroot |
Since I pulled out some golden beetroots as they
are getting crowded, I cut the bulb into wedges and place them next to mackerel
to benefit from the fish oil during cooking.
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| golden beetroot |
When the fish is out, I place the leaves
(cut up into pieces) in a dish with a little water at the bottom. The residual
heat is enough to cook the leaves, around 5 minutes.
Season with salt and olive oil, a good meal can be this easy.
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