• Time

    40 minutes

  • Difficulty

    Easy

  • Course

    Second Courses

Ingredients

Servings 4

  • 3 mackerels, fillets
  • 1 ¼ cups tomato sauce
  • 3 ½ oz butter
  • 1 oz desalted anchovies
  • 1 handful parsley
  • few drops of lemon juice
  • ⅝ lb potatoes
  • 6 crostini (toasted bread croutons)
  • oil

Preparation

15 minutes preparation + 25 minutes cooking

Drizzle the mackerel fillets with oil and grill them. Peel and cut the potatoes into wedges and fry them in the oil. Toast the bread croutons and, when nicely golden and still hot, spread them with the butter flavored with anchovy. Arrange on a serving plate and put on top of each a mackerel fillet. Garnish the center with the fried potato wedges and serve accompanied with a hot, tasty tomato sauce on the side.