Baked Mackerel Filet on Saffron Risotto
with roasted vine tomatoes and extra virgin olive oil
with roasted vine tomatoes and extra virgin olive oil
Clean and debone the mackerel filet and set aside.
Cut the tomato in half, season with salt, pepper, and olive oil, and bake at 350°F for 15 minutes.
In a casserole, sweat the shallots in olive oil. Add rice, toast lightly, and gradually stir in hot broth and saffron.
Once the risotto is tender, stir in Parmesan cheese. Spread on a sheet pan, chill, and cut into small round cakes. Toast until golden.
Steam the potato slices and season lightly.
Sauté the mackerel filet skin-side down in olive oil.
Plate with roasted tomato, warm saffron risotto cake, steamed potatoes, and drizzle with extra virgin olive oil.
Calories: ~540 kcal | Protein: ~38g | Fat: ~28g | Carbs: ~30g | Fiber: ~3g | Sodium: ~460mg
Montenidoli Vernaccia di San Gimignano Tradizionale 2021 — Crisp minerality, citrus blossom aroma, and a lively finish complement the rich flavors of mackerel and saffron risotto beautifully.
