Mackerel Fillets With Mushrooms

Preparation:

Preparation: Clean the mushrooms, slice them. Fry the garlic in a little oil in a saucepan, add the mushrooms and sauté them over high heat until they dry out, add the chopped tomatoes, the chilli pepper, salt and cook for five minutes. Simmer the vinegar with half the parsley for about ten minutes. Meanwhile, rinse the mackerel fillets well, flour them and fry them in plenty of oil. Allow the excess oil to be absorbed, place them on a serving plate, pour over the boiling vinegar, leave to infuse for five minutes, drain any excess liquid, serve surrounded by the piping hot mushroom sauce. Variation: instead of rice, you can serve it with grilled polenta croutons or mashed potatoes.