Gino D'Acampo's ricotta and herb mackerel

(4 ratings)
Gino D'Acampo's ricotta and herb mackerel
Gino D'Acampo's ricotta and herb mackerel
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

A deliciously light and easy way to serve fresh fish like omega 3-rich mackerel is to just bake it in the oven with a herby ricotta filling.


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

For the stuffing:

  • 250g ricotta
  • 50g breadcrumbs
  • 2 medium eggs
  • 3tbsp finely chopped flat-leaf parsley
  • 2tbsp finely chopped fresh chives
  • 2tbsp 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 180C (350F, 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 mins.
  4. Serve the mackerels immediately on a bed of sliced tomatoes dressed with extra virgin olive oil, salt and pepper.

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