Gennaro Contaldo served up tasty mackerel in pizzaiola (tomato, caper and black olive) sauce with rosemary potatoes on Saturday Kitchen.

The ingredients are: 2 tbsp extra virgin olive oil, 2 garlic cloves, finely chopped, ¼ red chilli, finely chopped (optional), 400g baby plum tomatoes, halved, 20g capers, 10 pitted black olives, pinch dried oregano, handful fresh flatleaf parsley, finely chopped, 4 mackerel fillets (about 500g in total), either skinned or skin-on and sea salt.

For the sautéed potatoes: 400g small new potatoes, scrubbed and cut in half, 6 tbsp olive oil, 2 garlic cloves, unpeeled and crushed, 4 rosemary sprigs, salt and freshly ground black pepper.

See recipes by Gennaro in his book titled: Gennaro’s Cucina: A cookbook of classic Italian recipes that help to budget during a cost-of-living crisis available from Amazon now.