Mackerel Rolls with Peppers

• 8 mackerel fillets (or 4 whole mackerel, cleaned and filleted)
• 2 large red bell peppers
• 2 garlic cloves
• ¼ cup Italian-style breadcrumbs (4 tablespoons) (about 40 g)
• 2 tablespoons desalinated capers, chopped (about 20 g)
• 2 tablespoons chopped fresh parsley, or to taste
• 2–3 tablespoons extra-virgin olive oil, divided
• Salt, to taste
• Freshly ground black pepper, to taste
• Juice of 1 lemon
• 2 cups cherry tomatoes, halved (300 g)
• Fresh marjoram, for garnish

1. In a bowl, combine the ¼ cup breadcrumbs (40 g) with the chopped capers, parsley, and 1 tablespoon olive oil until the mixture is lightly moistened.
2. If using whole mackerel, clean and fillet them, removing any remaining pin bones.
3. Lay the fillets skin-side down on a work surface.
4. Sprinkle each fillet with some of the breadcrumb mixture, then roll it up tightly and secure with a toothpick.
5. Arrange the rolls in a baking dish or oven-safe skillet. Drizzle with a little olive oil, a few drops of lemon juice, and freshly ground black pepper. Season lightly with salt only if needed.
6. Bake in a 350°F (180°C) preheated convection oven for about 25 minutes.
7. Meanwhile, wash the bell peppers, remove the seeds and membranes, and slice them into thin strips.
8. Heat 1 tablespoon olive oil in a skillet with the garlic cloves. Sauté the peppers for about 5 minutes.
9. Add the halved cherry tomatoes and continue cooking for another 10 minutes. Season with salt and pepper.
10. Remove the garlic cloves. Transfer half of the peppers and tomatoes to a blender and blend until smooth. For an extra silky texture, strain the sauce through a fine-mesh sieve if desired.
11. Spread the pepper and tomato sauce onto serving plates.
12. Place the baked mackerel rolls on top and finish with the remaining peppers and tomatoes.
13. Garnish with fresh marjoram leaves and serve.

Enjoy!