Ingredients
- four mackerel fillets
- 400 g carrots
- 100 g toasted hazelnuts
- garlic
- rosemary
- vinegar
- extra virgin olive oil
- salt
- pepper
For the recipe for mackerel fillet, hazelnuts and carrots, clean the fillets, removing the central part that contains the thorns. Crush the hazelnuts with a meat pounder, chopping them roughly.
Cut the carrots into thin sticks and sauté them in a pan with a little oil, salt, pepper, a clove of crushed garlic and rosemary leaves.
Turn off after 5 'and complete with a spray of vinegar. Grease the fillets with a drop of oil and "bread them" with the hazelnuts. Then place them on a plate covered with parchment paper and bake them at 200 ° C for 3-4 '. Remove from the oven and serve immediately, with the carrots.
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