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Sgombro in Salsa Verde

Sgombro in Salsa Verde

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Course Main Course, Side Dish
Cuisine Italian

Equipment

  • 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)

Ingredients
  

  • 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

Instructions
 

  • Step-by-Step Method:
  • 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.
  • 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.
  • 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.
  • 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.