SerpApi.Org
Category: Main Courses
Ingredients
- Mackerel 8 filetti (puliti)
- Breadcrumbs 4 cucchiai
- Salted capers 2 cucchiai
- Parsley 1 rametto
- Extra virgin olive oil q.b.
- Lemon juice q.b.
- Black pepper q.b.
- Fine salt q.b.
For the peppers
- Red peppers 4
- Cherry tomatoes 300 g
- Garlic 2 spicchi
- Fine salt q.b.
- Black pepper q.b.
For garnish
- Marjoram q.b.
Preparation
To prepare the mackerel and bell pepper rolls, start with the flavored coating: place the rinsed capers and parsley leaves on the cutting board (1) and chop everything finely (2). Mix the aromatic mince with the breadcrumbs (3).
Season with a drizzle of extra virgin olive oil (4) until you get a slightly moist mixture (5). Lay the fillets on a work surface with the skin side down. Sprinkle some of the flavored breadcrumb mixture over the surface (6).
Roll the fillets onto themselves (7) and secure each roll with a toothpick (8). Place the rolls in a baking tray or an ovenproof skillet. Drizzle with a little oil (9), add a few drops of lemon juice and a light grind of pepper. Bake in a preheated fan (convection) oven at 356 °F for about 25 minutes.
Meanwhile, wash the peppers, remove the top (cap) (10) and the seeds and internal membranes, then cut them into strips (11). Wash and halve the cherry tomatoes (12).
In a skillet heat a drizzle of oil with the garlic cloves and sauté the peppers for about 5 minutes (13). Add the cherry tomatoes (14) and continue cooking for another 10 minutes. When done (15), season with salt and pepper and remove the garlic cloves.
Transfer half of the peppers and cherry tomatoes into the jar of a blender (16). Blend (16) until you obtain a smooth cream (17); then pass it through a sieve (18).
This will give an even more velvety texture (19). Retrieve the cooked rolls (20). Spread the bell pepper and cherry tomato cream on the bottoms of the serving plates (21).
Place the fish rolls on top (22) and finish with the reserved peppers and cherry tomatoes (23). Garnish with a few fresh marjoram leaves and serve the mackerel and bell pepper rolls immediately (24).
Storage
Serve the mackerel and bell pepper rolls immediately.
Cooked peppers can be stored in the fridge for a couple of days.
Tip
To make the dish even more aromatic and give the coating a fresh kick, you can add a grating of zest from an unwaxed lemon together with the parsley and chopped capers.
