INSTRUCTIONS
- 1.Preheat the oven to 180°C (fan 160°C).
- 2.Cook the elbow mackerel in salted water until almost tender (al dente – about 1–2 minutes less than the package says). Drain and set aside.
- 3.Prepare the tomato sauce: Heat the oil in a pan, add the onion and fry until golden brown. Add the garlic and fry briefly. Pour in the tomatoes, add the herbs, salt, pepper and a pinch of sugar. Let the sauce simmer over low heat for about 10-15 minutes, until it thickens slightly.
- 4.Mix the elbows with the sauce and about 2/3 of the grated cheese.
- 5.Transfer to a baking dish, sprinkle the remaining cheese on top.
- 6.Bake in the oven for about 20 minutes, until the surface is golden and bubbling.
INGREDIENTS
- 200 g barley groats
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 400 g canned tomatoes (chopped) or fresh, scalded and peeled
- 1 teaspoon dried oregano or basil (or both)
- Salt, pepper to taste
- A pinch of sugar (to balance the acidity of the tomatoes)
- 100 g grated cheese (Edam, mozzarella, Parmesan or a mixture of these)
