Saturday, March 21, 2009

Sgrombi (Part Two)

A couple of posts ago, Diana at Baur B&B posted about "Sgrombi", otherwise known as Mackerel. She explained their two-flipper packed positive punch: nutritional value and oh-so delicious! This weekend, Lui and I also enjoyed some tasty mackerel and thought I'd share my recipe as well:

Pre-heat oven at 190 degrees celsius (375 F)
  • 2 mackerel (cleaned and gutted - or you can do it yourself if you're up to it)
  • sprigs of rosemary
  • 1-2 lemons
  • glass of white wine (big enough for both the fish and a couple of sips in between)
  • olive oil
  • salt
Place fish in on a cookie sheet or baking pan (I use "carta al forno" under them which is very similar to wax paper).  Make 2-3 cuts on both sides of the fish. Place a sprig of rosemary and 1-2 wedges of lemons inside the cadaver along with a little salt. Pour some olive oil and white wine over the top of the 2 fish. Bake for 20-22 minutes.

Super simple and they come out looking almost gourmet! Then Lui had the challenge of de-boning them (because mackerel have a whole lot of tiny bones!). He did a very good job and we enjoy a super healthy, uber-delicious meal.

Buon appetito!


Gil said...

I remember that one of us kids (four in family) choked on a bone from Tuna fish and my Father went on and on about how many times he told us that "all fish have bones". My Father was a big fish buyer, cooker and eater and thus we were pre-warned.

Enjoy Spring!

Diana Strinati Baur said...

YAY!!! This looks positively yummy!!!! Good job you fishy duo!!

Saretta said...

The next step is to fish them yourselves! ;-)