Oven-baked mackerel with tomatoes and buckwheat

Ingredients (serves 2)

• Mackerel (raw)300 g
• Tomato300 g
• Onion80 g
• Buckwheat (dry)120 g
• Olive oil5 g
• Lemon20 g

Also: Garlic, thyme, dill, salt, pepper

Method

1. Get ready: rinse the buckwheat (120 g). Halve the tomatoes (300 g), cut the onion into wedges and thinly slice 1 garlic clove.
2. Cover the buckwheat with 240 ml water, season lightly with salt and bring to the boil over high heat for 2–3 min. Then cover and cook over low heat for 15 min, until the water is absorbed.
3. Turn the oven on to 200 °C to heat up (about 10 min). Pat the mackerel fillets (300 g) dry and check for any bones.
4. Lay the mackerel on a tray skin side down, with the tomatoes, onion and garlic around it. Drizzle with the oil (5 g) and lemon juice, and season with thyme, pepper and a little salt.
5. Roast at 200 °C for 18–20 min, until the tomatoes are soft.
6. Check the fish: it should be opaque and flake easily with a fork. If not, roast at 200 °C for another 3 min.
7. Sprinkle with dill and serve with the buckwheat.