Gino D’Acampo’s ricotta and herb mackerel recipe

Click to rate
(16 ratings)
Sending your rating
  • Healthy






15 min


20 min

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


  • 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 mins.

  • Serve the mackerels immediately on a bed of sliced tomatoes dressed with extra virgin olive oil, salt and pepper.

Click to rate
(16 ratings)
Sending your rating