Herring Fillets Rolled with Capers, Yellow Pepper and Mace

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Herrings are especially good eaten cold, and if you have them filleted you do not have to worry about the bones. If you like, you could use other white fish; John Dory is especially delicious. Serve with a salad and good bread to mop up the lovely juices.


  • 1 medium yellow pepper
  • 3 teaspoons capers
  • 1 rounded teaspoon ground mace
  • ¼ teaspoon cayenne pepper
  • 4 large or 8 small herring fillets
  • 2 teaspoons dried green peppercorns
  • strained juice of 1 lemon and 1 orange
  • 5 tablespoons extra virgin olive oil
  • fresh flat-leafed parsley, to garnish
  • sea salt


Preheat the oven to 140°C/275°F/gas mark 1. Cut open the pepper, discard the seeds and stem and then chop the flesh very finely. Chop the capers very small and mix in a bowl with the yellow pepper, mace and cayenne pepper. Add a sprinkling of salt and stir to mix all together. Lay out the herring fillets flesh-side up and spoon the yellow pepper mixture evenly all over each one, patting it down. Loosely roll up the fillets and place them in a single layer in a shallow ovenproof dish. Sprinkle with the green peppercorns and a little more salt. Pour on the strained lemon and orange juice and then the olive oil. Cover the dish with foil. Cook in the centre of the oven for 1½ hours. Take out of the oven, remove the foil from the dish and leave to cool. Before serving, roughly chop the parsley and scatter it over the herrings.