The Mackerel with Cherry Tomatoes, Olives, and Capers is a fish-based second course that is very quick to prepare, especially if you rely on your trusted fishmonger to fillet it. Being an oily fish, it will be very inexpensive, and we will surely benefit in terms of health: this fish has a high omega-3 content. The secret to making mackerel enjoyable is to cook it briefly so that it remains very tender. And since its flesh has a very delicate flavor, we can enrich it with whatever we like. I often cook it in the Mediterranean style because the combination of cherry tomatoes, capers, and olives drives me crazy, and sometimes I add a pinch of dried oregano almost at the end of cooking.
How do you cook it?
On the Facebook Instagram and Pinterest pages, you can find a small video explaining the procedure
If you like oily fish, don’t miss the following recipes:
Gratin Sardines
Crispy Potato and Sardine Flan
Marinated Sardines with Vinegar and Lemon
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 4 Filleted Mackerels
- 14 oz Cherry Tomatoes
- 3.5 oz Pitted Gaeta Olives
- 1 tbsp Pine Nuts
- 2 tsp Desalted Capers
- 2 cloves Garlic
- 3 tbsp Extra Virgin Olive Oil
- to taste Salt
Tools
- 1 Pan
How to Prepare the Mackerel with Cherry Tomatoes, Olives, and Capers
To prepare the Mackerel with Cherry Tomatoes, Olives, and Capers, organize your workspace with all the ingredients already measured.
In this way, everything will be at hand, and your work will be simpler.
In a high-sided non-stick pan, sauté two chopped garlic cloves with 3 tablespoons of extra virgin olive oil, and the cherry tomatoes cut in half.
After a few minutes, as soon as you see them slightly wilt, add the mackerel fillets, skin side down in contact with the pan.
Add the desalted capers, and cook for about 7/8 minutes.
At this point, also add the pitted Gaeta olives and pine nuts.
Continue cooking for another 7/8 minutes.
Serve the Mackerel with Cherry Tomatoes, Olives, and Capers hot, sprinkled with dried oregano to taste, and maybe accompanied by slices of toasted bread.
Notes
Advice, variations, and storage
You can store the mackerel with cherry tomatoes in the refrigerator for up to one day in an airtight container, preferably glass.
If you wish, you also have the opportunity to freeze it, but let it thaw directly in the refrigerator, never at room temperature.
Heat it up by putting it directly in the microwave or a double boiler for those who don’t have one.
If you are not able or do not have the opportunity to have the mackerels filleted, no problem, cook them longer, at least 10/12 minutes per side.
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