Gino D'Acampo's ricotta and herb mackerel

(5 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 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 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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