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Recipe by @vessys_gourmet_kitchen
Embrace the art of simple, flavorful cooking with this Mackerel Bean Bake, where Wild Planet mackerel elevates a humble bean dish into something extraordinary. The combination of garlic confit, tender cannellini beans, and bright pickles creates a luxurious bed for the rich mackerel fillets. Finished with a splash of white wine and served alongside crispy crostini, this dish captures the essence of casual European dining while celebrating sustainable seafood.
Recipe by @vessys_gourmet_kitchen
Embrace the art of simple, flavorful cooking with this Mackerel Bean Bake, where Wild Planet mackerel elevates a humble bean dish into something extraordinary. The combination of garlic confit, tender cannellini beans, and bright pickles creates a luxurious bed for the rich mackerel fillets. Finished with a splash of white wine and served alongside crispy crostini, this dish captures the essence of casual European dining while celebrating sustainable seafood.
2 (4.4oz) cans Wild Planet Wild Mackerel in Extra Virgin Olive Oil
15oz cooked Cannellini Beans
2 Kosher Dill Pickles
1 Carrot
1/4 cup Wine
1 tsp Salt
1/2 tsp Black Pepper
1 Lemon
1 Tbsp Parsley
1 Head of Garlic
1/3 cup Olive Oil
1/4 tsp Salt
Black Pepper
2 sprigs of Thyme
7 Baguette slices
1 Tbsp Olive Oil
1/2 tsp Salt
Black Pepper
Preheat oven to 350 F
Place garlic in a small pot or ramekin with olive oil, thyme, salt and pepper; roast for about 45 minutes
Preheat oven to 400 F
To a pan add 1 Tbsp of the garlic oil and saute chopped carrot; add beans, chopped pickles, garlic confit, more garlic oil, wine, the juice of 1/2 lemon, salt and pepper; mix well and nest Mackerel filets; add thyme and drizzle more garlic oil on top
Roast for about 20 minutes
To make crostini: slice baguette, season with olive oil, salt and pepper and toast on a skillet; rub with a garlic clove
Finish with chopped parley, serve with grilled lemon and enjoy!
