Prepare the oatmeal: Fry the onion and the pine nuts in olive oil until the onion is translucent and the pine nuts start changing colour. Add the bulgur wheat, mix it in to heat and add the broth or water. Simmer for 2-3 minutes, remove from fire and cover. Let it absorb its water.
In the meantime, prepare the fish: preheat oven to 1900C. Put the oil, the fish broth (or water), lemon juice, garlic-parsley, oregano and salt and pepper in an oven proof dish and mix well together. Place the fish fillets on top and cook in the oven for 7-8 minutes.
Serve the bulgur wheat in 4 plates and next to it place the fish, with lots of parsley and sliced cherry tomatoes, and pour a little bit of olive oil over the whole.
Note: Garlic-parsley: In a blender, put 6 tablespoons of olive oil and 6 garlic cloves finely cut and 1 cup of finely chopped parsley, until all ingredients blend together and form a purée.
Ingredients:
2 mackerel (200-250g each)
cleaned into fillets
1/3 cup olive oil
3 ½ tbsps fish broth
(or water)
3 tbsps lemon juice
½ tbsp garlic-parsley
(see note)
½ tbsp fresh
finely chopped oregano
Salt, pepper
Plenty of finely chopped parsley, cherry tomatoes
in slices and olive oil
for garnish
For the bulgur wheat:
3 tbsps olive oil
½ cup finely chopped
fresh spring onion
200g (1 ½ cups) bulgur wheat
60g (3 ½ tbsps) pine nuts
3/4 cups fish broth
or water
Salt and white pepper
