Gino D'Acampo's fresh mackerel stuffed with ricotta and herbs
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A deliciously light and easy way to serve fresh fish - baked in the oven with a herby ricotta filling
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Serves: 4
Ingredients
- 4 fresh mackerels, cleaned, gutted, heads and spines removed6 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
Method
- 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.
- 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.
- 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.
- Serve the mackerels immediately on a bed of sliced tomatoes dressed with extra virgin olive oil, salt and pepper.
By Jennifer Shepherd
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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