Sgombri con Patate al Forno - Baked Mackerels and Potatoes
Baked mackerel and potatoes. An old traditional dish made by Nonne in the Bari area. Tasty and very healthy as mackerel is rich in Omega-3 and is an excellent fighter of cholesterol.
For 4 Person(s)
For the Sgombri:
- 8 medium sized Mackerels
- 2 pounds potatoes
- 2 sliced onions
- 1 pound chopped tomatoes
- grated Parmigiano cheese
- extra virgin olive oil
- salt & pepper
- fresh parsley
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- Cover the bottom of an oven pan with a thin layer of olive oil and and a layes of sliced potatoes.
- Over the bed of potatoes, lay the mackerels which have been cleaned (beheaded and gutted).
- Over the mackerels add another layer of sliced potatoes, onions, tomatoes, parsley and a sprinkle of Parmigiano. Salt and pepper to taste. Sprinkle olive oil over the last layer and add two cups of water.
- Cover the pan with aluminum foil and bake for 45 minutes at 400F. Remove the foil and bake for an additional 30 minutes.