Baked Mackerel with zucchini
A monastic recipe, ideal for the celebration of the Transfiguration of Christ, as on August 6th fish is catalyzed, amid the strict fasting of the Fifteenth of August. And of course the appropriate fish is the mackerel, because as the popular saying goes " Everything in its time and the mackerel in August"!
We wash the mackerels, clean them and season them with salt and pepper and sprinkle them with a little lemon. We let them marinate for a couple of hours.
We cut the zucchinis into slices, the tomatoes into cubes and the onions into thin slices.
We put olive oil in a pot and lightly frizzle the onions.
Then we add the tomato, herbs and season the mixture with salt and pepper.
We place the zucchinis on a tray and place the mackerels on top.
We pour the mixture with the onions on top of the mackerels and the zucchinis and we cover the pan with a piece of parchment paper and aluminum foil.
We bake in a preheated oven initially at a high temperature for 30 minutes.
Then we lower the oven, take out the parchment paper and aluminum foil and bake for another 10 minutes or so, until the zucchinis are soft.
We may add very little water, but logically it won't be necessary because the zucchini and tomatoes will release enough moisture.
In any case, we check the food while it is cooking. If we see that is dry enough, we add a little hot water.
If we see that the fish is ready and there is still enough moisture, we remove them and continue cooking without them until the sauce sets.
