I find that the mackerel family of fish is mainly used for bait rather than a table fish here in Australia, and why not, it’s brilliant, but it also makes a fantastic meal for us as well.
Mackerel is an oily fish which can be adapted to strong flavours as I have done with this recipe while enjoying a good glass of wine. The flesh is a deep red colour once cleaned and should be consumed quickly to enjoy for best results while watching out for the small bones.
Next time you catch a couple give them a try, they’re pretty tasty! If you aren’t a fan of anchovies or chilli they can easily be left out and substitute for more cheese.
4 blue mackerel fillets (600g)
200g dried spaghettini cooked
100g baby spinach leaves
20g basil leaves
100g pitted black olives shredded
3 small hot chillies chopped
2 cloves garlic chopped
6 free range eggs
Salt and pepper to taste
Grated parmesan for the top
Anchovy fillets optional
Heat the frypan and add some olive oil. Lay the mackerel fillets skin side up into the pan for four minutes, then turn over and season. Once cooked through remove and cool slightly.
Bring to the boil a saucepan of salted water and cook spaghettini through, cool it and strain off excess water.
In a large mixing bowl place the spaghettini in, then shred the mackerel, removing the skin and bones where possible and place into the bowl with the spaghettini. Now add the spinach, basil, olives, chilli and garlic, then mix well with your hands.
Whisk the eggs and cream together and pour over the pasta mix, now season and mix with your hands again.
Pour into a well-greased baking dish and push down with a spoon so there are no loose pockets anywhere and is all even into the corners. Shave some fresh parmesan over the top and anchovies if desired and place into a preheated 180° oven and bake for 25 minutes. Serve warm with a few salad leaves and vinaigrette.
Served up and all it needs now is a good glass of wine.