Gino D’Acampo’s ricotta and herb mackerel recipe

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  • Healthy
serves: 4
Skill: easy
Prep: 15 min
Cooking: 20 min
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  • A deliciously light and easy way to serve fresh fish like omega 3-rich mackerel is to just bake it in the oven with a herby ricotta filling.


    • 4 fresh mackerels, cleaned, gutted, heads and spines removed
    • 6 tomatoes, sliced
    • 2tbsp olive oil
    • 2tbsp extra-virgin olive oil
    • Salt and pepper
    • For the stuffing:
    • 250g ricotta
    • 50g breadcrumbs
    • 2 medium eggs
    • 3tbsp finely chopped flat-leaf parsley
    • 2tbsp finely chopped fresh chives
    • 2tbsp capers in salt, rinsed and finely chopped
    • 1 garlic clove, peeled and finely chopped


    • Wash the mackerels in cold water and dry on kitchen paper. Open out and lay flat on a chopping board with the skin side down. Preheat the oven to 180°C (350°F, gas mark 4).

    • To prepare the stuffing, mix the ricotta, breadcrumbs, eggs, parsley, chives, capers and garlic in a large bowl to create a smooth paste. Season with salt and pepper.

    • Divide the mixture between half of the flattened mackerels, spread and cover with another mackerel, sandwich-fashion. Once they are ready, place on an oiled baking tray, drizzle with the olive oil and cook in the oven for about 20 mins.

    • Serve the mackerels immediately on a bed of sliced tomatoes dressed with extra virgin olive oil, salt and pepper.

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