Sgombro con Salsa di Limone e Prezzemolo (Mackerel with Lemon and Parsley Sauce)

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Sgombro con Salsa di Limone e Prezzemolo

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Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed: Baking tray, skillet, mixing bowl, whisk, serving plate

Ingredients

  

• Ingredients
• 4 mackerel fillets skin-on (fresh or thawed)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 lemons 1 for juice and zest, 1 for garnish
• 1/4 cup fresh parsley chopped
• 2 cloves garlic minced
• Optional: red pepper flakes for a kick

Instructions

 

• Step-by-Step Instructions
• Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
• Prepare the Fish: Pat the mackerel fillets dry with paper towels and place them on a baking tray, skin-side down. Drizzle with olive oil, and season with salt and pepper.
• Make the Lemon and Parsley Sauce:
• In a mixing bowl, combine the juice and zest of one lemon, minced garlic, and chopped parsley.
• If you enjoy a bit of heat, add a pinch of red pepper flakes.
• Whisk the mixture together until well combined.
• Bake the Mackerel: Place the baking tray in the preheated oven and bake for about 10 minutes or until the fish flakes easily with a fork.
• Serve: Once cooked, transfer the mackerel fillets to a serving plate and spoon the lemon and parsley sauce generously over the top. Garnish with lemon wedges and additional parsley if desired.
• Enjoy: Serve immediately, perhaps alongside some steamed vegetables or a light salad.
• Variations
• Different Fish: If mackerel isn’t available, try this recipe with salmon or trout.
• Herb Substitutions: Feel free to substitute parsley with other herbs like dill or basil for a different flavor profile.
• Vegan Option: Use roasted vegetables with the same lemon sauce for a hearty, plant-based alternative.
  

Keyword Sgombro, Sgombro con Salsa di Limone e Prezzemolo

From my own personal experience, preparing fresh fish can seem a bit intimidating, but I assure you, it’s simpler than it looks. The vibrant flavors of this Italian dish, featuring succulent mackerel paired with a zesty lemon and parsley sauce, create a delightful meal that’s sure to impress. Let me show you how I make Sgombro con Salsa di Limone e Prezzemolo.

Notes on What to Expect

When preparing Sgombro con Salsa di Limone e Prezzemolo, you can expect a dish that’s light yet flavorful, with a delightful balance of zest from the lemon and freshness from the parsley. The skin of the mackerel becomes crispy, enhancing the overall texture of the dish.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 250 calories per serving
• Cost of Ingredients: $12–$15 (varies by location)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed: Baking tray, skillet, mixing bowl, whisk, serving plate
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Sgombro con Salsa di Limone e Prezzemolo  here.

Ingredients

• 4 mackerel fillets, skin-on (fresh or thawed)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 lemons (1 for juice and zest, 1 for garnish)
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• Optional: red pepper flakes for a kick
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Sgombro con Salsa di Limone e Prezzemolo  here.

Step-by-Step Instructions

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare the Fish: Pat the mackerel fillets dry with paper towels and place them on a baking tray, skin-side down. Drizzle with olive oil, and season with salt and pepper.
3. Make the Lemon and Parsley Sauce:
   • In a mixing bowl, combine the juice and zest of one lemon, minced garlic, and chopped parsley.
   • If you enjoy a bit of heat, add a pinch of red pepper flakes.
   • Whisk the mixture together until well combined.
4. Bake the Mackerel: Place the baking tray in the preheated oven and bake for about 10 minutes or until the fish flakes easily with a fork.
5. Serve: Once cooked, transfer the mackerel fillets to a serving plate and spoon the lemon and parsley sauce generously over the top. Garnish with lemon wedges and additional parsley if desired.
6. Enjoy: Serve immediately, perhaps alongside some steamed vegetables or a light salad.

Variations

• Different Fish: If mackerel isn’t available, try this recipe with salmon or trout.
• Herb Substitutions: Feel free to substitute parsley with other herbs like dill or basil for a different flavor profile.
• Vegan Option: Use roasted vegetables with the same lemon sauce for a hearty, plant-based alternative.

Tips and Substitutions

• Fresh vs. Frozen Fish: While fresh fish is preferable, frozen mackerel works well too. Just make sure to thaw it completely and pat it dry before cooking.
• Make It Ahead: You can prepare the lemon and parsley sauce ahead of time and refrigerate it. Just warm it slightly before serving.
• For Gluten-Free Diets: This recipe is naturally gluten-free, so you can enjoy it without worries.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Sgombro con Salsa di Limone e Prezzemolo  here.

Nutritional Information Per Serving

• Calories: ~250
• Protein: ~30g
• Fat: ~14g
• Carbohydrates: ~3g
• Fiber: ~0g

Closing Thoughts

I hope this guide has made making Sgombro con Salsa di Limone e Prezzemolo 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 a real person like you, so please leave your honest comment! Enjoy your cooking journey!