Mackerel fillets in oil in a pastry crust — an original and indulgent main course or appetizer. Do you remember our recipe for Tuna fillets in puff pastry? Today I revisited it and prepared mackerel fillets preserved in oil, wrapped in puff pastry with potatoes, sun-dried tomatoes, olives and parsley, a recipe for seafood appetizers you can make the day before, store in the fridge and bake shortly before serving, which will make a great impression on the table! Want to make it too? Then let’s head to the kitchen and discover our recipe for mackerel fillets in oil. If you’d like to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Mackerel Fillets in Oil in a Pastry Crust
- 4 fillets mackerel fillets in oil
- 1 roll puff pastry
- 14 oz potatoes (boiled)
- 3 oz sun-dried tomatoes in oil
- 1.5 oz Taggiasca olives
- 2 tsp capers, salted
- as needed egg (for finishing)
- as needed sesame seeds (for finishing)
- as needed parsley (fresh, chopped)
- as needed lemon zest
Tools
- Baking trays
- Oven
- Bowl
- Brush
Preparation
Place the potatoes in a pot, cover with water, add salt and cook for 35–40 minutes from boiling, or until a skewer goes in easily. Alternatively, do as I do: place them in a bowl after washing, pour in half a glass of water and cover with microwave-safe plastic wrap or a plate to reduce steam loss. Cook in the microwave at 750W for 20 minutes, then remove and let cool a few minutes before mashing with a potato ricer.
Place the mashed potatoes in a bowl together with a chopped mix of parsley, capers, olives and sun-dried tomatoes. Mix and let cool.
Drain the mackerel fillets and season with pepper and lemon zest. Unroll the puff pastry and divide it into 4 equal strips the height of the short side of the rectangle. Spread some of the potato mixture at the base, shape it and lay the fillet on top.
Cover with more of the potato mixture and wrap the parcel in the pastry, decorating if you like with strips cut from the leftover pastry.
Brush with beaten egg and bake in a preheated oven at 392°F for about 20 minutes or until golden. Let cool slightly and enjoy.
Storage notes and tips
You can prepare the recipe up to 12 hours in advance: cover with plastic wrap, refrigerate, and brush and bake shortly before serving.
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