Sgombro al Pomodoro (Mackerel in Tomato Sauce)

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Sgombro al Pomodoro

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large skillet or frying pan
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Serving platter

Ingredients

  

• Ingredients
• 4 fresh mackerel fillets about 150g each
• 2 cups canned diced tomatoes or fresh tomatoes, chopped
• 2 cloves garlic minced
• 1 small onion finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper
• Fresh basil leaves for garnish optional
• Lemon wedges for serving optional

Instructions

 

• Step-by-Step Instructions
• Prepare the Ingredients:
• Rinse the mackerel fillets under cold water and pat them dry with paper towels.
• Chop the onion, mince the garlic, and measure out the diced tomatoes and herbs.
• Sauté the Aromatics:
• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion and sauté for about 5 minutes until softened and translucent.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the Tomatoes and Seasoning:
• Pour in the diced tomatoes along with their juices.
• Add the dried oregano, salt, and pepper. Stir to combine, then bring the mixture to a simmer.
• Cook the Mackerel:
• Gently place the mackerel fillets skin-side down into the sauce.
• Spoon some of the sauce over the fillets to keep them moist.
• Cover the skillet and let the fish cook for about 10-15 minutes, or until the mackerel is cooked through and flakes easily with a fork.
• Finishing Touches:
• Once cooked, remove the skillet from heat and let it stand for 5 minutes.
• Garnish with fresh basil leaves and serve with lemon wedges on the side for an extra zing.
• Variations
• Herb Variations: You can use fresh herbs like thyme or parsley instead of oregano for a different flavor profile.
• Spicy Twist: Add red pepper flakes to the sauce for some heat.
• Vegetarian Option: Substitute mackerel with hearty vegetables like eggplant or zucchini, cooking them in the sauce until tender.

Keyword Fish, Pesce, Sgombro, Sgombro al Pomodoro

Sgombro al Pomodoro is a delicious and straightforward Italian dish that highlights the rich flavors of mackerel paired with a tangy tomato sauce. This dish not only showcases the beautiful taste of fresh fish but also brings a healthy option to your dinner table. The combination of the savory tomato sauce with tender mackerel makes for a satisfying meal that’s perfect for a weeknight dinner or a special occasion. From my own personal experience, I’ve found that this recipe is a fantastic way to impress guests without spending all day in the kitchen. Let me show you how I make this delightful dish.

Notes on What to Expect

This dish combines the rich, oily flavor of mackerel with the tangy sweetness of tomatoes, resulting in a well-balanced meal. The sauce is light yet flavorful, making it a perfect companion for crusty bread or over a bed of rice.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Time to Stand: 5 minutes
• Total Time: 40 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 350
• Cost of Ingredients: $12 – $15 (depending on local prices)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large skillet or frying pan
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Serving platter
• Go here to buy the must-have equipment and ingredients for making a Savory  #Sgombro al Pomodoro  here.

Ingredients

• 4 fresh mackerel fillets (about 150g each)
• 2 cups canned diced tomatoes (or fresh tomatoes, chopped)
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• Fresh basil leaves for garnish (optional)
• Lemon wedges for serving (optional)
• Go here to buy the must-have equipment and ingredients for making a Savory  #Sgombro al Pomodoro  here.

Step-by-Step Instructions

1. Prepare the Ingredients:
   • Rinse the mackerel fillets under cold water and pat them dry with paper towels.
   • Chop the onion, mince the garlic, and measure out the diced tomatoes and herbs.
2. Sauté the Aromatics:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and sauté for about 5 minutes until softened and translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Tomatoes and Seasoning:
   • Pour in the diced tomatoes along with their juices.
   • Add the dried oregano, salt, and pepper. Stir to combine, then bring the mixture to a simmer.
4. Cook the Mackerel:
   • Gently place the mackerel fillets skin-side down into the sauce.
   • Spoon some of the sauce over the fillets to keep them moist.
   • Cover the skillet and let the fish cook for about 10-15 minutes, or until the mackerel is cooked through and flakes easily with a fork.
5. Finishing Touches:
   • Once cooked, remove the skillet from heat and let it stand for 5 minutes.
   • Garnish with fresh basil leaves and serve with lemon wedges on the side for an extra zing.

Variations

• Herb Variations: You can use fresh herbs like thyme or parsley instead of oregano for a different flavor profile.
• Spicy Twist: Add red pepper flakes to the sauce for some heat.
• Vegetarian Option: Substitute mackerel with hearty vegetables like eggplant or zucchini, cooking them in the sauce until tender.
• Go here to buy the must-have equipment and ingredients for making a Savory  #Sgombro al Pomodoro  here.

Tips and Substitutions

• Fish Options: If you can’t find mackerel, you can substitute it with salmon or trout for similar results.
• Canned Tomatoes: If fresh tomatoes are in season, feel free to use them instead of canned for a fresher taste.
• Dietary Needs: For gluten-free diets, this dish is naturally gluten-free. Just ensure any bread served alongside is also gluten-free.

Nutritional Information Per Serving

• Calories: 350
• Protein: 28g
• Fat: 20g
• Carbohydrates: 10g
• Fiber: 2g

Closing

I hope this guide has made preparing Sgombro al Pomodoro seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from real people like you, so please leave your honest comment!