Mackerel en Papillote
- Gluten Free
- Lactose Free
- Energy Kcal 285
- Carbohydrates g 5.4
- of which sugars g 5.3
- Protein g 21.8
- Fats g 19.5
- of which saturated fat g 4
- Fiber g 2.7
- Cholesterol mg 111
- Sodium mg 518
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Mackerel en papillote is like, the epitome of Italian coastal cooking—seriously good stuff. Folks who live by the sea swear by this method, you know? Because wrapping fish up in parchment locks in those fresh flavors like nothing else. The baked mackerel recipe usually has all these bright summer and spring veggies—cherry tomatoes, zucchini, maybe fennel, depending on what’s fresh. A handful of fresh basil and some lemon slices go in too—making everything smell so fragrant as it cooks. It's juicy, yet so so light. The best part? The fish's natural taste really shines through. Honestly, using this mackerel foil packet recipe keeps it all simple—totally the way to go in Italian seaside kitchens.
Freshness is key here. People love switching it up based on what they find at the market. Some folks throw in red onions or a dash of sweet pepper for color and taste. The beauty of mackerel en papillote is you get this moist fish and veggies with just the right bite—all without heavy stuff. Perfect for a healthy mackerel dinner that’s still a treat. The veggies soak up those zesty lemon and herb juices from the fish. It’s called "cartoccio" in Italy—used from Liguria all the way to Sicily. Really, it’s the perfect dish for a quiet night or showing off seasonal produce.
And look, everything comes together in one neat little packet. Which is great. You get a colorful meal that’s a breeze to serve and enjoy—seriously, can't go wrong. The heart of the Italian mackerel cooking method is this: simple, fresh, all about letting those good ingredients shine. Plus, this method's not just delicious, it also flaunts Italy’s colorful produce, ensuring a meal that’s both nourishing and tasty. And for real, it's hard not to love.
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- INGREDIENTS
- for 4 mackerels
- Mackerel 1.3 lbs (580 g) - (4 whole)
- Celery 1 ½ cup (170 g)
- Yellow peppers 1 cup (140 g)
- Cluster tomatoes 4.2 oz (120 g)
- Eggplant 3.2 oz (90 g)
- Lemons 1
- Basil to taste
- Extra virgin olive oil to taste
- Black pepper to taste
- Fine salt to taste
How to prepare Mackerel en Papillote
To prepare the mackerel en papillote, first clean the mackerels: cut the belly with a knife 1 and eviscerate the fish 2, then rinse under running water to clean it 3.
Now wash the vegetables and clean them: trim the celery and cut it into small cubes 4, then slice the eggplants and cut them into small cubes 5. Remove the seeds and stem from the bell pepper 6.
and cut it first into strips and then into cubes 7. Finally, cut the tomatoes into small cubes as well 8. Transfer all the chopped vegetables into a bowl, season with fresh basil leaves 9.
and dress with olive oil, salt, and pepper 10. Now place each cleaned mackerel on a sheet of parchment paper about 14x12 inches 11, fill the mackerel's belly with a spoonful of vegetables 12, and then distribute the rest around the fish (make sure to use about ¼ of the prepared vegetables for each mackerel).
Drizzle the fish with a little olive oil 13. Wash the lemon and cut it into thin slices 14, then place 3 lemon slices on each mackerel 15.
Now close the parchment by lifting the edges of the parchment paper 16 and overlapping them over the fish 17, then seal well by folding the sides 18.
Place the packets on a baking tray lined with parchment paper 19 and bake in a preheated static oven at 392°F for 20 minutes. Once cooked, take your mackerels out of the oven 20 and serve them hot 21.