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Mackerel and bell pepper rolls · GialloZafferano.com

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  Speaker 1: Mackerel and bell pepper rolls bring together tender baked fish,
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  Speaker 1: sweet roasted petters, and cherry tomatoes with a crunchy capper
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  Speaker 1: and parsley coating and a smooth vegetable cream. The dish
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  Speaker 1: is light but flavorful, with Mediterranean aromas and a golden,
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  Speaker 1: elegant look on the plate. For four servings, you need
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  Speaker 1: about fifteen minutes of preparation and forty five minutes of cooking.
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  Speaker 1: Ingredients for the mackerel rolls eight cleaned mackerel filets, four
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  Speaker 1: spoonfuls of bread crumbs, two spoonfuls of salted capers, one
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  Speaker 1: sprig of parsley, extra vagin olive oil as kneaded, lemon
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  Speaker 1: juice as kneaded, black pepper to taste, fine salt to taste.
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  Speaker 1: Ingredients for the peppers and cherry tomatoes four red peppers,
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  Speaker 1: two cups about three hundred grams of cherry tomatoes, two
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  Speaker 1: cloves of garlic, extravert gin, olive oil as needed, fine
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  Speaker 1: salt to taste, black pepper to taste. For garnish, fresh
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  Speaker 1: mar jorum to taste. You start with the flavored coating.
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  Speaker 1: Rinse the salted capers carefully under running water. Place the
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  Speaker 1: capers and the parsley leaves on a cating board. Chop
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  Speaker 1: them together very finely. Transfer this dramatic mixture to a bowl.
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  Speaker 1: Add the bread crumbs, put in a drizzle of extra
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  Speaker 1: virginallyve oil, and mix. You obtain a slightly moist well
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  Speaker 1: combined bread crumb mixture. Lay the mackerel filets on a
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  Speaker 1: work surface with the skin side down. Sprinkle some of
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  Speaker 1: the flavored bread crumb mixture evenly over rich filet. Roll
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  Speaker 1: the filets up onto themselves to form small rolls. Secure
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  Speaker 1: each roll with a toothpick so that it keeps its shape.
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  Speaker 1: Place all the mackerel rolls in a baking tray or
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  Speaker 1: an ovenproof skillet. Drizzle the rolls with a little extra
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  Speaker 1: virgin olive oil. Add a few drops of lemon juice
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  Speaker 1: and a light grind of black pepper. Preheat a fun
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  Speaker 1: that is convection open to three hundred and fifty six
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  Speaker 1: degrees fahrenheit. Bake the mackerel rolls for about twenty five
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  Speaker 1: minutes until cook through and lightly golden. While the fish cooks,
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  Speaker 1: prepare the peppers and cherry tomatoes. Wash the red peppers,
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  Speaker 1: cut off the top the cup and remove the seeds
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  Speaker 1: and internal membranes. Cut the cleaned peppers into strips. Wash
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  Speaker 1: the cherry tomatoes and cut them in half. Heat a
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  Speaker 1: drizzle of extra vagin olive oil in a skillet. Add
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  Speaker 1: the garlic cloves and let them release the aroma. Add
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  Speaker 1: the pepper strips and sutete them over medium heat for
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  Speaker 1: about five minutes, steering often. Add the halfed cherry tomatoes
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  Speaker 1: to the skillet. Continue cooking for another ten minutes until
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  Speaker 1: the vegetables are tender. When the peppers and cherry tomatoes
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  Speaker 1: are cooked, season with fine salt and black pepper. Remove
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  Speaker 1: the garlic cloths and discard them. Transfer half of the
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  Speaker 1: cooked peppers and cherry tomatoes into the jar of a blender.
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  Speaker 1: Blend until you obtain a smooth cream. Pass this cream
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  Speaker 1: through a sieve to make it even more velvety. Collect
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  Speaker 1: the sieved cream in a bowl. When the mackerel rolls
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  Speaker 1: are ready, take them out of the oven. Prepare the
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  Speaker 1: serving plates. Spread a generous layer of the bell petter
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  Speaker 1: and cherry tomato cream on the bottom of each plate.
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  Speaker 1: Place the hot mackerel rolls on top of the cream.
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  Speaker 1: Distribute the remaining hole petters and cherry tomatoes over and
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  Speaker 1: around the rolls. Garnish with a few fresh marjoram leaves.
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  Speaker 1: Serve the mackerel and bell pepper rolls immediately, while the
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  Speaker 1: fish is hot and the vegetables are warm and fragrant.