Sgombro Ripieno

An Italian dish of stuffed mackerel, Sgombro Ripieno (sgom-broh rip-yainoh) needs only a mixed green salad to make a light and tasty meal. A well-chilled Verdicchio Bianco wine would go well with this dish.

2 teaspoons butter

2 tablespoons olive oil

1 small onion, finely chopped

1 garlic clove, crushed

4 oz. button mushrooms, wiped clean and finely chopped

Crusty, golden Sesame Seed Rolls and delectable Sesame Seed Salad, with mixed vegetables and French dressing, are delicious served together.

1 tablespoon chopped fresh parsley

2 teaspoon dried oregano

1 oz. fresh breadcrumbs

½ teaspoon salt

½ teaspoon black pepper

4 medium-sized mackerel, cleaned

1 lemon, quartered

4 parsley sprigs

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the butter, grease a large, shallow baking dish and set it aside.

In a small saucepan, heat half the olive oil over moderate heat. Add the onion and garlic and cook, stirring constantly, for 3 minutes. Add the mushrooms, parsley and oregano and continue cook- Shakooti Rassa – lamb cubes marinated with chillis, coriander, garlic, ginger and coconut milk and then cooked with spices and vegetables. ing, stirring constantly, for 2 to 4 minutes or until the onion is soft and translucent but not brown.

Remove the pan from the heat and stir in the breadcrumbs, salt and pepper. Using a teaspoon, spoon equal amounts of the stuffing mixture into the cavity of each mackerel and seal the opening with a wooden cocktail stick.

Place the fish in the prepared baking dish and pour over the remaining oil. Put the dish in the oven. Bake for 15 to minutes or until the fish flesh flakes easily when tested with a fork.

Remove the dish from the oven and transfer the fish to a warmed serving dish. Remove and discard the cocktail sticks.

Garnish with the lemon quarters and parsley sprigs and serve immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus