Mackerel with Summer Veg Casserole

We all know fish is really food for you, mackerel is especially one of the good guys, it stays small, doesn't live too long hence doesn't hang around the ocean floor too long and is packed full of good oily fats.

Mackerel with Courgette Casserole

Serves 4

Courgette Casserole

200g Yellow Courgette sliced thinly

200g Green Courgette sliced thinly

1 cooked red pepper from a jar deseeded and sliced

100ml Tomato passata

2 cloves of garlic peeled and mashed

2tbsp pesto

1tbsp olive oil

4 Mackerel Fillets, deboned and seasoned

Brush the bottom of an oven proof casserole dish with some oil and cover the bottom with half the courgette slices by overlapping in circles

Cover with the sliced red pepper

Season with salt and pepper

Pour over the tomato passata and cover with the rest of the courgette and season again

Dilute the pesto with the oil and brush over the top of the courgette

Bake at 180C for 30 minutes

After the casserole has been in the oven for 25 minutes, season the mackerel fillets, brush with a little oil and cook on a griddle pan or barbeq until done. Serve with the courgette casserole and some couscous and baby potatoes if you want a little more substance.