Pan Fried Mackerel & Polenta – Gennaro Contaldo

Polenta is boiled cornmeal that is used in a variety of Italian dishes. On its own, it can be consumed as porridge or as a loaf that can be baked, grilled or fried.

In this recipe, polenta is used to coat mackerel fillets and then fried until golden brown. A simple and easy side dish made out of red bell pepper, chili, and caper berries that are caramelized with sugar and lemon juice. A perfect combination of sour, sweet, and spicy, this side dish compliments the simple fried mackerel dipped in polenta.


• 3 cloves of crushed garlic
• 1 red bell pepper, sliced
• 1 whole red chili
• 4 tbsp of olive oil
• 5 to 6 caper berries
• Salt
• Pepper
• 2 fillets of mackarel
• 2 to 3 cups of polenta
• Juice of 1 lemon
• 1 tbsp of sugar


This recipe takes about 8 to 10 minutes to make. Serves 1 to 2.

Drizzle olive oil in a pan over medium heat.
Cut open the red chili and add to the pan.
Crush garlic and add to the pan.
Lower heat to a simmer.
Place sliced red bell peppers and caper berries to the pan.
Season mackerel fillets with salt on both sides.
Coat with polenta on both sides.
Season vegetables with salt and pepper.
Remove the pan from the heat.
Sprinkle sugar and pour lemon juice. Set aside.
In another frying pan, cook the mackerel fillets for about 1 to 2 minutes on each side until golden brown.
Transfer vegetables to a plate.
Place mackerel fillets on top.
Drizzle fish with vegetable caramel.

Ideas And Tips:

• Caper berry is the fruit of the caper bush. Its flower buds are called capers. Capers are used in many dishes. It has a salty flavor. Caper berry is the fruit of this plant. Both flower buds and fruit are usually consumed in a pickled form.

Pan Fried Mackerel & Polenta - Gennaro Contaldo
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