Italian
Mackerel Rolls
by Casa Pappagallo · 705K subscribers on YouTube
These mackerel rolls are a simple yet flavorful fish dish. The soft and intense flesh of the mackerel is perfect for this rustic filling of anchovies, capers, herbs, and citrus zest. Baked and briefly grilled, they make a delicious and light main course.
- Cook
- 23 min
- Difficulty
- easy
Ingredients
11 items- Filetti di SgombroAlready cleaned; you can ask your fishmonger to prepare them.
- AnchoviesFinely chopped for the filling.
- CapersFinely chopped with the anchovies.
- ParsleyChopped.
- Lemon ZestZest of one lemon.
- Orange ZestZest of one orange.
- BreadcrumbsBreadcrumbs.
- Olive OilExtra virgin olive oil, to taste.
- SaltTo taste, inside and outside the rolls.
- Bay LeavesOne per roll, for securing and flavor.
- Lemon(optional) — For serving, squeezed over the rolls.
Method
- Prepare the filling: finely chop anchovies and capers together. Add chopped parsley, lemon zest, orange zest, breadcrumbs, and a drizzle of olive oil. Mix until well combined.
- Season the mackerel fillets lightly with salt (both inside and outside).
- Place a spoonful of the filling on each fillet, then roll them up.
- Secure each roll with a bay leaf and a wooden skewer.
- Arrange the rolls on a baking tray, drizzle with a little olive oil, and sprinkle with salt.
- Bake in a static oven at 200°C (400°F) for about 20 minutes.
- Switch to grill mode and cook for another 2–3 minutes until the tops are golden and crispy.
- Serve hot, with lemon wedges if desired.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
