Mackerel baked on filo

This easy way to top a dish with a crispy crust works particularly well with leathery-skinned fish.

Mackerel baked on filo

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fillets of mackerel



filo pastry



egg whites




Preparation method

  • Salt the mackerel fillets on the bone side, and set aside for a few minutes.
  • Skin the fillets and pat them dry.
  • Coat the skin side with some lightly beaten egg white.
  • Place on the filo sheets and cut to size.
  • In a pan with olive oil, fry on the skin side on low heat until crispy.
  • Turn over and fry on the bone side until just browned.
  • Place under the grill and cook until done to satisfaction.

Serving suggestions

  • As part of a warm salad with tomato, potato and olive.
  • As a component in a composition, e.g. with roasted sweet pepper and a crème of artichoke.

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