Instructions: Season fish with salt and pepper. Dust with flour and shake off excess. Saute fillets in olive oil - flesh-side first for 2 to 3 minutes. Turn fillets over and cook other side for an additional 2 to 3 minutes until flesh turns opaque. Remove fillets and keep warm. Save oil.

Saute onion and garlic in the oil that the fillets were cooked in. Cook until soft but not brown (about 5 minutes). Add capers, anchovies, pepperoncini, olives, basil and oregano. Cook for several minutes. Add canned tomato juice or puree. Mix well and add diced plum tomatoes. Simmer approximately 5 more minutes. Salt and pepper to taste.

Pour sauce over mackerel fillets. Sprinkle with chopped parsley. Serve with orzo (rice shaped pasta) or rice pilaf.

This recipe yields 2 to 4 servings.

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