Scombro Arrostito con Patate e Pomodori
I’m back and the Kitchens are open! Thank you all for the birthday and well-wishes. I had a wonderful birthday and, though there’s more to come, I’ll leave that reveal for a later date. As for my much neglected projects, though not all are done, I’ve made good progress and am very pleased.
Some of you may be interested to learn that I’ve added a “Translation” page to the blog. You can find it listed above, between the “Home” and “Welcome” pages, or, if you’re on my blog’s homepage, there’s a translate button on the right. Click on either link and you’ll go to a page that will offer you a translation of my blog in your choice of 52 languages. Note that less than perfect results my be returned, especially when colloquialisms and slang are encountered, as is the case with most universal-type translators. Considering that I am barely fluent in English, I’ve no way of knowing whether an individual translator is working properly. Should you find that a particular language isn’t translated clearly, please let me know and, if need be, I’ll remove that translator from the list.
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Today’s recipe is another that resulted from a walk around the Italian market. My walk started at the fish counter, as it always does, where the monger pointed out his “very fresh” mackerel. That’s code for “buy it” and I did without a second thought. While he cleaned my fish, I walked over to the produce area and bought some potatoes and tomatoes. A few minutes later, having grabbed some olive salad and herbs, my dinner for that night was all set. Unfortunately, I still had a full shopping list to buy but a fresh mackerel is one impulse buy that I don’t mind purchasing.
This dish couldn’t be easier to prepare. Stick some potatoes on a baking sheet, roast them for a spell, add some vegetables, put the fish on top, and bake until done. In the meantime, prepare a salad, slice some bread, and open a bottle of wine — if you haven’t already. Not many dinners are easier to prepare than this one.
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Roasted Mackerel with Potatoes and Tomatoes Recipe
- 1.5 lbs (680 g) mackerel, cleaned and scaled
- 1.5 lbs (680 g) new potatoes, halved or quartered for uniform size
- olive oil
- 1 red onion, cut into eighths
- 1 lb (455 g) cherry tomatoes
- 6 oz (170 g) olive salad (misc olives, carrots, celery, peperoncini), roughly chopped
- 1 sprig of fresh rosemary
- 2 to 3 sprigs of fresh thyme
- salt & pepper, to taste
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- Pre-heat oven to 450˚ F (230˚ C).
- Place potatoes and onions in a large bowl, sprinkle with olive oil, and gently mix till evenly coated.
- Place on baking sheet, season with salt & pepper, and roast on center rack in pre-heated oven for 20 minutes.
- Meanwhile place tomatoes and olive salad into same bowl used for potatoes and onions. Drizzle with a little more olive oil and season with salt & pepper.
- Place rosemary and thyme into the fish’s cavity.
- After 20 minutes, reduce oven to 375˚ F (190˚ C). Remove potatoes from oven, stir, and add tomatoes & olive salad to the tray. Place mackerel on top of vegetables, drizzle with olive oil, season with salt & pepper, and place in oven.
- Roast until fish is cooked, 20 to 30 minutes depending upon the thickness of the fish. When done, fish flesh should flake and be opaque when cut.
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I had originally intended to use lain olives in this recipe but that marinated olive salad looked too good to pass up. You may prefer to use just the olives or, for that matter, neither option.
I like my tomatoes to be a little firm when served. If you like them cooked more fully, add them to the roasting pan earlier.
I’ve prepared this dish using one, two, or three dressed mackerel. Although the preparation is the same, cooking times may vary and will usually be a few minutes less for the smaller fish.
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It’s déjà vu all over again …
Mine wasn’t the only birthday celebrated at the end of last month. My Cousin shared her birthday, the 26th, with our dear Nonna. Although we all have wonderful memories of her, one of my most favorite involves her in the kitchen — imagine that! — preparing me something very special. The dish was tripe, trippa, and you can learn how to prepare and serve it, as well as a little bit about this dear woman, by clicking HERE.
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Coming soon to a monitor near you …