Mackerel and Potato Stuffed Tomato Gratin

Ingredients for 2 people
Preparation Time: 70 minutes


Mackerel Fillets in Olive Oil 125g.

The excellent qualities of Delicius mackerel fillets and all their content of precious nutrients, safely and easily packed in our signature box that has become one of the brand’s symbols over time. The must-have ingredient for a perfect salad.
The superior quality of Delicius products does not stop at anchovies. Discover the mackerel fillets and enjoy the taste of healthy and delicate fish.

Filetti di Sgombro all'olio di Oliva 125g | Delicius


1 tin of Delicius Mackerel fillets in olive oil
2 “cuore di bue” type tomatoes
300 g of potatos
Green salad
Extra virgin olive oil


Boil the potatoes in plenty of salt water; clean the tomatoes by removing the top part (“hat”) delicately with a knife, then usa spoon to scoop out the internal parts and dry thoroughly the extracted pulp with kitchen paper.
Crush the still hot potatoes, and add the mackerel fillets, breaking them in smaller pieces with the aid of a fork. Add the extracted tomato pulp to the mix, adjust with salt and pepper, then start adding oil to reach a creamy texture.
Oil and salt the empty tomatoes internally, then fill them with the mackerel stuffing. Finely chop a garlic clove and parsley – then combine them with breadcrumbs in a bowl and mix. Use this aromatic mix to cover the top of the tomatoes, where the stuffing comes out – then put them in the oven at 180 ° for about 45 minutes to gratin; if the breadcrumbs tend to to burn, cover the tomatoes with aluminum paper.
During the last ten minutes of baking, place the top part of the tomato back on it. Serve very hot with a sprinkle of olive oil and a base of green salad.