Mackerel with Capers
Mackerel with Capers

Ingredients

Method

  • 4 small mackerel, cleaned
  • Salt and pepper
  • 4 tomatoes, deseeded and chopped
  • 50g capers, drained
  • 1 lemon, juice only
  • 3 tbsp olive oil
  • 500g potatoes, peeled and cubed
  • 1 yellow capsicum, thinly sliced
  • 1 orange capsicum, thinly sliced
  • 2 sliced garlic cloves
  • 25ml white wine
  • Preheat the grill to high. Slash the sides of the fish, and season well with salt and pepper. Place on a tray and grill for 3-4 mins on each side, or until nicely cooked. Transfer the fish to a deep serving dish, and scatter over the capers and tomatoes. Pour in the lemon juice, and set aside.
  • Heat a frying pan, and add the oil, capsicums, garlic, and potatoes. Stir to combine, add the wine, and simmer gently until cooked through. Season well, and serve alongside the mackerel.
30 mins
4 serving
This recipe pairs perfectly with the Clos Cibonne 'Tentations' Rosé 2019 from Provence, France.

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