My dear friends the temperatures have risen a lot, so in this period we prepare fresh and delicious dishes. I’ve chosen mackerel for this dish because it’s a blue fish with infinite qualities! In fact it’s tasty, light and it has got excellent nutritional properties. Also it’s important do say that it’s one of the least expensive fish! Cook it in the oven at low temperature, so you can taste soft and juicy meats. The ideal accompaniment is a summer salad prepared with awesome vegetables : tomatoes, shallots and Sicilian cucumber. It’s pretty delicious!
Serves: 4
Ingredients:
- 8 mackerel fillets without fishbone
- extra virgin olive oil
- 4 shallots
- 2 peeled garlic cloves
- 800 grams cherry tomato
- salt
- freshly ground white pepper
- 2 Sicilian watermelons
- apple vinegar to taste
- basil leaves
- mint leaves
- rosemary needles
- grated rind of a lemon
Method
Peel shallots and cut them into thin slices, then place in a bowl with water and a little apple cider vinegar. After 30 minutes, drain and set aside. Wash the tomatoes and cut them into pieces. All pieces have to be the same size. Season with oil, basil leaves, garlic and a little salt, set aside. Cut cucumbers into slices about 3 mm of thickness. Place the mackerel filletsIn a large baking tin, season with oil, salt, pepper, lemon peel and rosemary. Cook in a preheated oven at 125° Celsius degrees for about 25 minutes. Remove from the oven and let them rest for a few moments.
Plating
Lay the slices of cucumbers, tomatos and shallot slices on the base of the dish. Place the fish fillets on top, garnish with basil leaves and mint and season with marinated tomato drops.