Baked Mackerel with Sundried Tomatoes & Herbs

• Vegetable oil, for greasing the casserole
• 4 ounces sun-dried tomatoes in oil
• 1 clove garlic, mashed
• 1/4 cup parsley leaves
• 1 teaspoon fresh oregano or 1/2 teaspoon dried
• 1/2 teaspoon fresh or dried rosemary
• 1/2 teaspoon salt
• 2 fillets (1 1/2 pounds) mackerel
• 9 x 14-inch casserole
• Blender or food processor

1. Preheat the oven to 375F.
2. Lightly grease a 9 x 14-inch casserole.
3. Remove the sun-dried tomatoes from the oil and finely chop them.
4. Save the remaining oil.
5. Put the garlic, herbs, salt, and 3 tablespoons of the oil from the tomatoes in a blender or food processor.
6. Blend until just pureed.
7. Lay the fish in the prepared pan.
8. Spread the herb mixture over the fish.
9. Sprinkle on the chopped sun-dried tomatoes.
10. Bake for 12-15 minutes on the middle rack of the oven, until the fish begins to flake.

vegetable oil, tomatoes, clove garlic, parsley, fresh oregano, rosemary, salt, mackerel, processor

Taken from www.cookstr.com/recipes/baked-mackerel-with-sundried-tomatoes-amp-herbs (may not work)