Sgombro in Salsa Verde (Mackerel with Green Sauce) Recipe

Today, let me show you how I make my own Sgombro in Salsa Verde, a vibrant and flavorful dish that’s perfect for a fresh, Mediterranean-inspired meal. This recipe combines mackerel, a fish packed with healthy omega-3s, with a tangy, herbaceous green sauce that’s simple but bursting with flavor. From my own personal experience, I can tell you that this dish is surprisingly easy to prepare and incredibly delicious, especially when you’re in the mood for something light yet satisfying. Let me jump in.

What to Expect:

You can expect a fresh, aromatic flavor from the salsa verde, balanced by the richness of the mackerel. The tangy kick of the vinegar and lemon zest really brightens the dish. The crispy skin of the mackerel adds a great texture contrast to the tender fish inside. It’s the kind of dish that’s perfect for a light, healthy dinner, but it’s packed with flavor so you won’t feel like you’re compromising on taste.

Recipe Overview:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Time to Stand: 5 minutes (for marinating)
• Total Time: 30 minutes
• Ease of Cooking: Moderate
• Servings: 2
• Calories (per serving): ~400 kcal
• Cost of Ingredients: $15 (depends on local fish market prices)
• Cuisine: Italian
• Course: Main dish

Equipment Needed:

• 1 medium frying pan
• 1 small bowl (for salsa verde)
• Knife and chopping board
• Fish spatula or regular spatula
• Plate for serving
• Small mixing bowl for marinating (optional)
• Check out the must-have equipment and ingredients for making a Savory  #Sgombro in Salsa Verde  here.

Ingredients:

For the Mackerel:

• 2 fresh mackerel fillets (around 6 oz each), skin on
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)

For the Salsa Verde (Green Sauce):

• 1 cup fresh flat-leaf parsley, finely chopped
• 2 tablespoons capers, rinsed and chopped
• 1 tablespoon anchovy fillets, finely chopped (optional, but recommended)
• 1 clove garlic, finely minced
• 2 tablespoons red wine vinegar
• 4 tablespoons extra virgin olive oil
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Check out the must-have equipment and ingredients for making a Savory  #Sgombro in Salsa Verde  here.

Step-by-Step Method:

1. Prepare the Salsa Verde:

• Start by finely chopping the fresh parsley and capers. If you’re using anchovies (which I highly recommend for an extra savory kick), chop them finely too.
• In a small bowl, combine all of the salsa verde ingredients: parsley, capers, anchovies, garlic, red wine vinegar, lemon zest, lemon juice, and olive oil.
• Stir everything together, and add salt and pepper to taste. From my own personal experience, the salsa verde should have a nice balance of tangy, salty, and herby flavors. Let it sit for about 5 minutes to let the flavors meld together.

2. Cook the Mackerel:

• Season the mackerel fillets with salt and pepper on both sides.
• Heat a medium frying pan over medium heat and add the olive oil.
• Place the mackerel fillets skin-side down and cook for about 3-4 minutes on each side, or until the skin is crispy and the fish is just cooked through. The exact cook time will depend on the thickness of the fillets, but mackerel cooks quickly.
• Gently flip the fillets using a spatula, being careful not to break the delicate fish. Once both sides are golden and crispy, remove from the pan and set aside.

3. Assemble the Dish:

• Place the cooked mackerel fillets on a serving plate.
• Spoon a generous amount of salsa verde over the top of the fish, ensuring it’s well-covered.

4. Serve:

• Serve immediately with a side of crusty bread or a fresh green salad. The green sauce is vibrant and tangy, complementing the rich flavor of the mackerel beautifully.

Tips and Variations:

• For a lighter version: You can use grilled or roasted mackerel instead of frying it in oil.
• For a milder flavor: Skip the anchovies or use less, as they can be quite salty and intense.
• Vegetarian Option: If you’re looking for a vegetarian alternative, consider using grilled vegetables like zucchini or eggplant in place of the mackerel, and the salsa verde will still shine.
• Substitutions for dietary needs: This recipe is naturally gluten-free, but if you’re looking for a dairy-free option, it’s already dairy-free. You can also substitute the olive oil with a neutral oil if you prefer.
• Check out the must-have equipment and ingredients for making a Savory  #Sgombro in Salsa Verde  here.

Nutritional Information (Per Serving):

• Calories: ~400 kcal
• Protein: 32g
• Fat: 28g (healthy fats from the mackerel and olive oil)
• Carbs: 5g
• Fiber: 2g
• Sugar: 1g

Notes:

• Mackerel is a fatty fish, which makes it rich in omega-3 fatty acids, so it’s a great addition to a heart-healthy diet. Paired with the bright, herb-packed salsa verde, it’s a combination you’ll enjoy again and again.
• This recipe can be doubled or halved easily, depending on how many people you’re serving. It’s also quick to make, making it an excellent option for busy evenings when you want something flavorful but not too time-consuming.

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