4 fillets of mackerel
2 tablespoons olive oil
1 cup sliced onions
1 clove garlic, minced
1 tablespoon chopped parsley
1 16-ounce can tomatoes
2 tablespoons water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano

Wash and dry the fish.

Heat the olive oil in a skillet; saute the onions, garlic and parsley 5 minutes.

Add the tomatoes, water, salt, pepper and oregano; cook 5 minutes.

Arrange the fish in the skillet, cover and cook 10 minutes.

Turn fish over and cook 10 minutes longer.

Serve hot or cold.

Serves: 4.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: from the New York Public Digital Gallery.

Back to main list