Sophie Grigson's Sgombro Arracanate
Serve up this delicious dish of Mackerel with Breadcrumbs, Mint and Capers. Taken from Series Two of Sophie Grigson: Slice of Italy.
Ingredients
- 2 mackerel, cleaned and filleted
- Extra virgin olive oil
- 75 g breadcrumbs
- 1 teaspoon dried oregano
- The leaves from 2 sprigs of mint
- 2 tablespoons capers
- 2 tablespoons dry white wine
- Salt and pepper
- Wedges of lemon to serve
Instructions
- 1
Preheat the oven to 250C/230 Fan/Gas Mark 8. Check your mackerel fillets and trim out any small bones or finny bits.
- 2
Oil an ovenproof dish and lay the fillets, skin-side down in the dish. Season with salt and pepper.
- 3
Process the breadcrumbs with the garlic, oregano, mint and 2 tablespoons olive oil. Stir in the capers, then sprinkle over the fish.
- 4
Drizzle over the wine. Bake for 10-12 minutes and whip out of the oven as soon as the breadcrumbs are nicely browned.
- 5
Tuck a few wedges of lemon alongside and serve.
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