Crunchy Mediterranean mackerel with redcurrants

“This intensely flavoursome fish, with its blue back, silver belly and green hips bristled with irregular dark blue streaks, is the epitome of Mediterranean super food, and is particularly rich in Omega 3. The fresh acidity of redcurrants give a dramatic contrast to the tasty meat. The addition of hazelnuts for an extra crunch works particularly well since the north of Italy is their native home. Accompany it with a simple green salad and you’re in heaven.” – Eleonora

Italia Pinot Grigio is available from Waitrose, Budgens and Nisa stores

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4


  • 4 fresh mackerel fillets
  • 350g redcurrants
  • 40g salted butter
  • 1 large white onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 clove of garlic
  • 120 ml Italia rosé wine
  • 1 teaspoon brown sugar
  • salt and pepper
  • 1 small bunch fresh coriander, roughly chopped
  • 50g hazelnuts

Preheat the oven to 180°.

Toast the hazelnuts in the oven for 5 minutes, then roughly chop them.

Lay the mackerel fillets on an oven tray covered with baking paper.

Blend ¾ of the redcurrants in a food processor. Set aside.

Allow the butter to melt in a frying pan over a low heat, then combine the chopped onion, the celery, the garlic clove and cook for about 10 minutes. Next, pour in the rosé wine, the sugar, the fruit juice, salt and pepper. Add half the coriander and pour over the fish. Bake in the oven for 10 minutes. Then, take the tray out of the oven, add the remaining redcurrants, place the tray back into the oven and cook for 10 minutes further before serving it warm and sprinkled with the remaining coriander and hazelnuts.

Perfect with:
You can use the sumptuous Italia Pinot Grigio Rosé wine to cook this recipe, and then drink it too. The fresh, fruity palate of this wine is full of summer berry flavours. The slight touch of sweetness, balanced by refreshing red cherry contrasts with the intense savoury flavour of the fish, a truly delightful pairing.

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