- Vegetable oil, for greasing the casserole
- 4 ounces sun-dried tomatoes in oil
- 1 clove garlic, mashed
- ¼ cup parsley leaves
- 1 teaspoon fresh oregano or ½ teaspoon dried
- ½ teaspoon fresh or dried rosemary
- ½ teaspoon salt
- 2 fillets (1½ pounds) mackerel
- 9 × 14-inch casserole
- Blender or food processor
- Preheat the oven to 375°F. Lightly grease a 9 × 14-inch casserole.
- Remove the sun-dried tomatoes from the oil and finely chop them. Save the remaining oil.
- Put the garlic, herbs, salt, and 3 tablespoons of the oil from the tomatoes in a blender or food processor. Blend until just pureed.
- Lay the fish in the prepared pan. Spread the herb mixture over the fish. Sprinkle on the chopped sun-dried tomatoes.
- Bake for 12-15 minutes on the middle rack of the oven, until the fish begins to flake.