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Mackerel fillet with a sun-dried tomato crust, rocket leaves and parmesan shavings recipe

Mackerel fillet with a sun-dried tomato crust

Recipe by Edgar Rodrigues, Head Chef at the Cottage Hotel in Hope Cove, Devon


  • 100g sun-dried tomatoes
  • 6 thick slices of white bread
  • 3 cloves of garlic, chopped
  • 25g fresh basil
  • 100ml olive oil
  • 100g rocket leaves
  • 50g Parmesan cheese
  • 4 mackerel fillets
  • 50g butter
  • Salt and pepper to taste
  • Olive oil to garnish


To cook the mackerel:

  1. Put the tomatoes, bread, garlic and basil in a food blender and mix, slowing adding the oil. Place the mixture on a flat tray.
  2. Melt the butter, then place the mackerel in the melted butter and then in the breadcrumb mixture. Coat well on both sides.
  3. Place the fish under a medium-hot grill and cook for 6-8 minutes, until done. Season to taste.

To assemble:

  1. Place the rocket leaves in the middle of each plate, then the cooked mackerel on top.
  2. Finish with the Parmesan shavings and garnish with a drizzle of olive oil. Serve immediately.

Recipe by Edgar Rodrigues

Taste Buds chef: Jody Spencer

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