Italian cuisine · Fish & Seafood

Sgombro al Forno

Whole mackerel baked in the oven on a bed of sliced potatoes with lemon, oregano and garlic oil.

Ingredients · for 4 servings

• 4 mackerel, cleaned
• 800 g waxy potatoes
• 2 organic lemons
• 4 cloves garlic
• 2 tsp oregano
• 1 bunch flat-leaf parsley
• 6 tbsp olive oil
• 100 ml dry white wine
• Salt, pepper

Instructions

1. Wash the mackerel inside and out, pat dry, score diagonally three times on each side, and season inside and out with salt and pepper.
2. Peel the potatoes and slice them 3 mm thin, mix with 3 tbsp olive oil, 1 tsp oregano and salt, and layer shingle-style in a large baking dish.
3. Pre-bake the dish without the fish at 200°C for 20 min until the potato edges take on a little color.
4. Finely grate the garlic and mix with the remaining oil, the juice of one lemon and the rest of the oregano; rub the mackerel with it and place two lemon slices in each cavity.
5. Set the fish on top of the potatoes, pour in the white wine, and bake for another 22–25 min until the flesh separates easily along the backbone and the skin is browned.
6. Sprinkle with chopped parsley and serve straight from the dish with wedges of the second lemon.