Mackerel and bell pepper rolls

Name: Mackerel and bell pepper rolls
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Mackerel (cleaned) 8 fillets; Breadcrumbs 4 spoonfuls; Salted capers 2 spoonfuls; Parsley 1 sprig; Extra virgin olive oil to taste; Lemon juice to taste; Black pepper to taste; Fine salt to taste; Red peppers 4; Cherry tomatoes 2 cups; Garlic 2 cloves; Fine salt to taste; Black pepper to taste; Marjoram to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 4
Cost: Low

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PRESENTATION

Recipe by
Sebastian Fitarau

Mackerel and bell pepper rolls deliver the kind of result that looks more involved than it is: baked mackerel fillets coated in a crunchy caper-and-parsley crust, served over a velvety blended sauce of sweet bell peppers and cherry tomatoes. Oven baking keeps the fillets soft and juicy while the dish stays light, and the contrast between the crisp, aromatic breadcrumb coating and the smooth, colorful cream beneath is what makes every bite work.

The pepper and cherry tomato cream does more than add color—it gives the plate a sweet, Mediterranean depth that balances the mackerel's natural saltiness and the sharpness of the capers. It's a light main course built from summer vegetables, and it holds together as well on a seafood menu as it does on an ordinary weeknight table.

INGREDIENTS

Mackerel 8 fillets - (cleaned)

Breadcrumbs 4 spoonfuls

Salted capers 2 spoonfuls

Parsley 1 sprig

Extra virgin olive oil to taste

Lemon juice to taste

Black pepper to taste

Fine salt to taste

For the peppers: Red peppers 4; Cherry tomatoes 2 cups (300 g); Garlic 2 cloves; Fine salt to taste; Black pepper to taste

For garnish: Marjoram to taste

Preparation

How to prepare Mackerel and bell pepper rolls

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 34.

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.

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