Pan-Roasted Mackerel with Rosemary and Garlic

From The Essentials of Classic Italian Cooking

Cookbook

Author(s): Marcella Hazan

Page 314

Cuisine: Italian

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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wester

15 years ago

★ ★ ★ ★ ★ 4/5

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As usual with this book: very basic but very good. The rosemary and garlic combined well with the sturdy flavor of the mackerel. However, I did find it difficult to brown the mackerel on a less than high flame, it stuck to the pan a bit.

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