Mackerel Pasta Bake Sauce. Stir in the mushrooms and chopped tomatoes. Stir through the mackerel and lemon zest and cook until heated through.
Stir through the mackerel and lemon zest and cook until heated through. Turn the slow cooker off and leave to stand for 5 to 10 minutes. Drain well and share between 4 individual baking dishes with the cherry tomatoes or use 1 large dish.
Stir and simmer for another 5 minutes.
24 olives preferably Taggiasca. Add the chillies drained peppers cherry tomatoes and parsley. Add the mackerel fillets to the pan season with salt and sauté for a couple of minutes until cooked through and beginning to break down to form a ragù-like texture. Stir the pasta into the liquid so its covered and let it simmer for about 5-7 minutes or until the pasta is cooked to your preference and.
