Ingredients

Serves 4

Prep: 30 min

Cook: 30 min

1 onion

4 garlic cloves

2 tbsp olive oil

150ml white wine

600ml passata

25g flat-leaf parsley

2 sprigs thyme

A quarter-tsp chilli flakes

4 mackerel, each approx 400g, filleted

450g frozen petit pois

4 thick slices sourdough

1 large garlic clove

Best olive oil

Method

Halve, peel and finely chop the onion and garlic. In a pan that can hold all the ingredients, fry the onion and garlic in olive oil until tender and golden. Add the wine and reduce by two thirds. Add the passata and parsley, thyme and chilli. Season with salt and pepper. Simmer for 10 minutes to exchange flavours and thicken.

Roll up the mackerel fillets and skewer with a cocktail stick. Put the mackerel rolls in the tomato sauce, add the peas and cook gently for about 10 minutes until peas and mackerel are tender. Carefully remove the cocktail sticks.

Serve in shallow soup bowls with bruschetta, made by toasting the bread, rubbing one side and dribbling with extra-virgin olive oil.

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