{"id":2316,"date":"2026-07-20T08:13:35","date_gmt":"2026-07-20T08:13:35","guid":{"rendered":"https:\/\/giancarlopolenghi.it\/ricetta\/mediterranean-style-marinated-mackerel-with-giancarlo-polenghi-caraffina\/"},"modified":"2026-10-23T13:58:51","modified_gmt":"2026-10-23T13:58:51","slug":"mediterranean-style-marinated-mackerel-with-giancarlo-polenghi-caraffina","status":"publish","type":"ricetta","link":"https:\/\/giancarlopolenghi.it\/en\/recipe\/mediterranean-style-marinated-mackerel-with-giancarlo-polenghi-caraffina\/","title":{"rendered":"Mediterranean-style marinated mackerel with Giancarlo Polenghi Caraffina"},"content":{"rendered":"<p>Ingredients for: <strong>4 people<\/strong><\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>4 mackerel fillets<\/li>\n<li>1 large red onion<\/li>\n<li>40 g pine nuts<\/li>\n<li>1 tablespoon salted capers<\/li>\n<li>50 ml Caraffina Giancarlo Polenghi Lemon<\/li>\n<li>1 tablespoon extra virgin olive oil<\/li>\n<li>Salt to taste<\/li>\n<li>1 small baguette<\/li>\n<li>1 round tomato and 4 yellow cherry tomatoes<\/li>\n<li>Fresh basil<\/li>\n<\/ul>\n<div aria-hidden=\"true\"><\/div>\n<h3>METHOD<\/h3>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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 app\u00e9tit!<\/p>\n","protected":false},"featured_media":2317,"template":"","meta":{"_acf_changed":false},"categoria-ricetta":[23],"class_list":["post-2316","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","categoria-ricetta-main-courses"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mediterranean marinated mackerel recipe - Giancarlo Polenghi<\/title>\n<meta name=\"description\" content=\"Discover the recipe for Mediterranean-style marinated mackerel with Caraffina Polenghi lemon juice, a fresh dish bursting with authentic flavors.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/giancarlopolenghi.it\/en\/recipe\/mediterranean-style-marinated-mackerel-with-giancarlo-polenghi-caraffina\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mediterranean marinated mackerel recipe - 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