Mackerel fillets with erbsand backed tomatoes


Serves 4:

  • 800 g Medusa mackerel fillets with herbs
  • 500 g of vine tomatoes
  • 50 g of breadcrumbs
  • 2 minced garlic cloves
  • 30 g of grated Parmesan cheese
  • Extra virgin olive oil
  • Finely chopped rosemary
  • Salt and Pepper to taste.


In a small bowl, mix the breadcrumbs, Parmesan, garlic, rosemary and a pinch of salt and pepper. Wash the tomatoes, cut them in half, put them in an oven pan, sprinkle them with a little extra virgin olive oil, cover them with the mix of bread and herbs and bake them in a preheated oven at 180 ° C for about half an hour. In the meantime, heat the mackerel fillets with herbs and serve them accompanied by gratinated tomatoes.

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