Mediterranean-style marinated mackerel with Giancarlo Polenghi Caraffina

Ingredients for: 4 people

Ingredients

• 4 mackerel fillets
• 1 large red onion
• 40 g pine nuts
• 1 tablespoon salted capers
• 50 ml Caraffina Giancarlo Polenghi Lemon
• 1 tablespoon extra virgin olive oil 
• Salt to taste 
• 1 small baguette
• 1 round tomato and 4 yellow cherry tomatoes
• Fresh basil

METHOD

Toast the pine nuts in a non-stick pan and rinse the capers under cold running water, then dry them with kitchen paper. Finely slice the onion and fry gently in a non-stick pan with a tablespoon of oil and a pinch of salt for about 10 minutes. Increase the heat, deglaze with Caraffina Giancarlo Polenghi Lemon and after 5 minutes add the pine nuts and capers. Season with salt, remove from the heat and leave to cool completely.

Place the cleaned and boned mackerel fillets in a small bowl and cover them with the well-chilled sauce, then marinate the fish in the refrigerator covered with plastic wrap for at least 4 or 5 hours.

Cut 4 slices about 4 fingers thick from the baguette and remove the soft inside, leaving only the outer crust. You can use a pastry cutter to help you. Cut the red tomato in half, remove the inside and then cut it into small cubes, as if you were making a tartare. Cut the yellow cherry tomatoes into 4 pieces.

When the marinating is complete, remove the mackerel fillets from the sauce and divide each fillet into three equal parts. Cook the pieces in a non-stick pan with a drizzle of oil, skin side down: leave the pan on the heat for two minutes, remove from the heat and cover with a lid. Leave the fish to rest for about 10 minutes: this will allow it to finish cooking while you prepare the plates.

Place a disc of bread in the center of each serving plate and fill it with the sauce used for the fish, then arrange the tomatoes, mackerel fillets, and a few basil leaves around it. Bon appétit!