Turkish Red Sea Mackerel with Tomato and Parsley

• 1/3 cup olive oil
• 1 bunch of fresh parsley, finely chopped (about 4 cups)
• 2 cups pureed peeled fresh or canned tomatoes
• Salt and freshly ground pepper to taste
• 1 tablespoon sugar
• 2 fresh mackerel, 2 to 2 1/2 pounds each
• Juice of 1 lemon

1. Heat the olive oil in a large skillet over medium heat.
2. Sprinkle on the parsley and brown for about 5 minutes, watching carefully, because the parsley can burn easily.
3. Stir in the tomatoes, salt and freshly ground pepper to taste, and the sugar.
4. Simmer, stirring occasionally, for about 1/2 hour.
5. Cut off the heads and the tails of the mackerel, and carefully remove the fins.
6. Then slice each fish through the bone into four pieces.
7. Nestle the pieces in the sauce, and simmer, uncovered, for about 20 minutes, making sure to spoon the sauce over the fish as it cooks.
8. Remove from the heat, and place the mackerel on a plate.
9. Check the sauce; if its too thin, cook it down a bit more.
10. Spoon the sauce over the fish, and squeeze the lemon over all.
11. Eat at room temperature.

olive oil, parsley, tomatoes, salt, sugar, fresh mackerel, lemon

Taken from www.epicurious.com/recipes/food/views/turkish-red-sea-mackerel-with-tomato-and-parsley-373988 (may not work)