Pan-cooked horse mackerel

Type of recipe: Main courses

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Preparation method:

Skin and debone the horse mackerel and slice into 8 fillets. Finely chop the rosemary, garlic and chilli pepper and add the sea salt and 4 tablespoons extra-virgin olive oil. Rub this mixture into the fillets and chill in the fridge for about ½ hour. Place some oil in an ovenproof dish with 4 whole sprigs of rosemary and put the fish fillets on top.
Add the chopped tomatoes, season and sprinkle with the breadcrumbs and cheese. Add the wine and heat on the hob. When the mixture comes to the boil, cover and put in an oven at 200°C for about 10 minutes (it should remain moist). Season with white pepper just before serving.

Preparation method:

Skin and debone the horse mackerel and slice into 8 fillets. Finely chop the rosemary, garlic and chilli pepper and add the sea salt and 4 tablespoons extra-virgin olive oil. Rub this mixture into the fillets and chill in the fridge for about ½ hour. Place some oil in an ovenproof dish with 4 whole sprigs of rosemary and put the fish fillets on top.
Add the chopped tomatoes, season and sprinkle with the breadcrumbs and cheese. Add the wine and heat on the hob. When the mixture comes to the boil, cover and put in an oven at 200°C for about 10 minutes (it should remain moist). Season with white pepper just before serving.

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