Canned Mackerel Skillet with Garlic and Tomatoes

Ingredients

• 2 cans (4–5 oz each) mackerel in olive oil
• 1 can (14 oz) diced tomatoes
• 4 garlic cloves, thinly sliced
• 1 medium yellow onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Juice of half a lemon
• Fresh parsley, roughly chopped
• Crusty bread or cooked rice for serving

Instructions

1. 1

   Heat a wide skillet over medium heat. Add olive oil and let it warm until shimmering.

2. 2

   Add diced onion and cook for 5 to 6 minutes over medium-low heat until soft and slightly golden.

3. 3

   Add sliced garlic and cook for 2 more minutes, keeping heat low to avoid burning.

4. 4

   Pour in diced tomatoes with their juice. Add smoked paprika and red pepper flakes. Stir and simmer for 5 minutes until sauce thickens slightly.

5. 5

   Open canned mackerel, drain most of the oil but reserve about 1 teaspoon and add it to the pan. Gently break mackerel into large chunks and nestle into the sauce.

6. 6

   Cook on low heat for 4 to 5 minutes until fish is warmed through and has absorbed the sauce. Squeeze lemon juice over the top.

7. 7

   Taste and adjust salt. Scatter fresh parsley over the top and serve straight from the pan with crusty bread or rice.