Turkish Red Sea Mackerel with Tomato and Parsley

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Sprinkle on the parsley and brown for about 5 minutes, watching carefully, because the parsley can burn easily.

3. 3

   Stir in the tomatoes, salt and freshly ground pepper to taste, and the sugar.

4. 4

   Simmer, stirring occasionally, for about 1/2 hour.

5. 5

   Cut off the heads and the tails of the mackerel, and carefully remove the fins.

6. 6

   Then slice each fish through the bone into four pieces.

7. 7

   Nestle the pieces in the sauce, and simmer, uncovered, for about 20 minutes, making sure to spoon the sauce over the fish as it cooks.

8. 8

   Remove from the heat, and place the mackerel on a plate.

9. 9

   Check the sauce; if its too thin, cook it down a bit more.

10. 10

    Spoon the sauce over the fish, and squeeze the lemon over all.

11. 11

    Eat at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.