1 shallot, chopped

6 tablespoons (90 ml) olive oil

1 can 14 oz (398 ml) crushed tomatoes

2 teaspoons (10 ml) balsamic vinegar

1/2 teaspoon (2.5 ml) sugar

• 14 oz (400 g) fresh mackerel fillets, skin on or
• 14 oz (400 g) frozen mackerel fillets, skin on, thawed

In a small saucepan, soften the shallot in 30 ml (2 tablespoons) of oil. Add the tomatoes and bring to a boil. Simmer gently for 15 to 20 minutes. Add the vinegar and sugar and stir to combine.

In non-stick skillet, brown the fillets in 30 ml (2 tablespoons) of oil for about 2 minutes per side. Season with salt and pepper. Set aside on a plate.

In a bowl, combine the arugula with the remaining oil. Season with salt and pepper.

Serve the fillets on the bed of arugula and top with the tomato sauce.

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