Oven-baked Horse Mackerel?
The lunch I had yesterday. See? This time I didn't use cheese, and it was definitely a right decision. :)
BTW, I used tomatoes, olive oil, garlic, thyme, white wine, salt and pepper for this dish. And it was baked not in a regular oven, but a toaster-oven. Then, is it OK for me to call it "oven-baked?" And as long as it is "baked," I cannot call it "acqua pazza" right?
How about "baked horse mackerel a la Provence?" ;)
(BTW I'm not going to tell you that the horse mackerel fillet's expiration date was May 30th.)