Baked Mackerel Fillets

Name: Baked Mackerel Fillets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 tbsp pine nuts, chopped; 2 tbsp chopped parsley leaves; 2 tbsp freshly grated Parmesan or Pecorino cheese; 2 tbsp freshly grated Parmesan or Pecorino cheese; 2 tbsp extra virgin olive oil; 4 tbsp fresh white breadcrumbs; 1 heaped tbsp salted capers, rinsed, drained and chopped; 3 large salted anchovy fillets, rinsed, drained and chopped; 2 garlic cloves, finely chopped; 8 mackerel fillets, about 500 g/1 lb 2 oz total weight, cleaned and trimmed; 2 tbsp dry white wine or water; 2 tbsp dry white wine or water; green salad, to serve (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

My mother told me that this was one of those wartime recipes where breadcrumbs, when available, were liberally added to give the dish more bulk. Ask your fishmonger to fillet the mackerel for you – you need large, neat, flat fillets that you can sandwich the filling between.

Ingredients

2 tbsp extra virgin olive oil
8 mackerel fillets, about 500 g/

Europe
Italy
Fish course
Pescatarian

Method

Preheat the oven to 190°C/375°F/Gas 5 and grease an ovenproof dish, large enough for the mackerel “sandwiches” to sit snugly, with half the oil.

Put all the filling ingredients in a bowl and mix together well, then season with pepper. You are unlikely to need salt as the anchov