A deliciously light and easy way to serve fresh fish - baked in the oven with a herby ricotta filling

Serves: 4

4 fresh mackerels, cleaned, gutted, heads and spines removed
6 tomatoes, sliced
2 tbsp olive oil
2 tbsp extra virgin olive oil
Salt and pepper

For the stuffing:
250g ricotta
50g breadcrumbs
2 medium eggs
3 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped fresh chives
2 tbsp capers in salt, rinsed and finely chopped
1 garlic clove, peeled and finely chopped

1. Wash the mackerels in cold water and dry on kitchen paper. Open out and lay flat on a chopping board with the skin side down. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. To prepare the stuffing, mix the ricotta, breadcrumbs, eggs, parsley, chives, capers and garlic in a large bowl to create a smooth paste. Season with salt and pepper.
3. Divide the mixture between half of the flattened mackerels, spread and cover with another mackerel, sandwich-fashion. Once they are ready, place on an oiled baking tray, drizzle with the olive oil and cook in the oven for about 20 minutes.
4. Serve the mackerels immediately on a bed of sliced tomatoes dressed with extra virgin olive oil, salt and pepper.

www.galbani.co.uk

More recipes:
Mackerel and chickpea salad
Smoked mackerel and British new potato salad
Lemon and dill roast salmon

Where to next?
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By Jennifer Shepherd

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