Mackerel Stuffed with Fig Tapenade

Ingredients:

1. 2 medium-sized mackerels
2. 1 cup of dried figs, diced
3. 1/2 cup of pitted black olives
4. 1/4 cup of olive oil
5. 1/2 teaspoon of salt
6. 1/4 teaspoon of black pepper
7. 1/4 teaspoon of red pepper flakes
8. 2 cloves of garlic, minced
9. 1 tablespoon of lemon juice

Instructions:

1. Preheat the oven to 375F.
2. Line a baking sheet with parchment paper.
3. Cut the head and tail off the mackerels. Scoop out the guts and discard them.
4. Rinse the fish inside and out. Pat them dry with paper towels.
5. Season the cavity of each fish with salt and black pepper.
6. In a food processor, combine the diced figs, olives, minced garlic, olive oil, red pepper flakes, and lemon juice. Pulse until the mixture is chunky.
7. Stuff the cavity of the mackerels with the fig tapenade. Use toothpicks to secure the opening of each fish.
8. Place the mackerels on the prepared baking sheet. Brush some olive oil over the skin of each fish.
9. Bake the mackerels for about 25-30 minutes or until the flesh is cooked through. You can check if the fish is done by inserting a fork in the thickest part of the flesh; it should easily flake apart.
10. Remove the toothpicks from the fish before serving.

Serving Suggestions:

The mackerels stuffed with fig tapenade taste best when served immediately. You can garnish them with fresh parsley or lemon wedges. These fish are delicious with a side salad of mixed greens, cherry tomatoes, and cucumber slices. You can also add some roasted potatoes or grilled vegetables to make it a complete meal.

Verdict:

The combination of the savory mackerel and the sweet and salty fig tapenade is a match made in heaven. This dish is simple yet elegant and will wow your guests at any dinner party. It’s a perfect meal for a cozy night in, as well. Give it a try and you won’t be disappointed!