The therapeutic fish

Today I feel like an era has come to an end. I started this blog talking about my previous life, and just today I realised it's totally-completely-without-regrets-on-either-sides... over. Plus, I heard with my very own ears the magic words: it was not your fault. S2, you can go in peace now and enjoy an unexpected friendship that came out of it, amen :)

Anyway, tanta tanta roba, i.e., a lot to process today, and cooking with slowness helps the processing step indeed :)
Four small mackerels were calling me from the fish counter a couple of days ago, so I decided to make a vintage recipe that actually comes from the same past I buried today (quite a forecast!):

MACKERELS WITH TROPEA ONIONS, BLACK OLIVES AND PEPPER

Open the mackerels in two halves, cutting the spine and the head away. Prepare a marinade with black pepper, salt, squeezed orange and oil, cut some red onions and remove the bone from a bunch of olives. Prepare a foil bag with the mackerels, a layer of onions, olives and rosemary, seal the bag leaving a small opening and pour the marinade inside. Let it rest for 30 minutes and then place in the oven at 180 degrees for 15 minutes. Match with an intense melt-out lunch session with your personal shrink (in my case, my mum)