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

Sort: Date ↕ Rating ↕ Difficulty ↓ Cooked ↕

wester

15 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

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.

Report