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Bell Pepper Piperade with Grilled Mackerel
A Basque piperade with colorful bell peppers, slightly sweet and deglazed with white wine, served with fresh mackerel fillets lightly dusted with flour and fried. A complete, flavorful summer dish that’s quick to prepare, perfect with white rice.
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Cost Breakdown
Critical Success Points
- • Simmer the piperade for 25 minutes on low heat to achieve a confit texture
- • Fry the mackerel fillets until golden and crispy without burning them
Safety Warnings
- • Watch out for hot oil: avoid splatters
- • Use a sharp knife to prevent cuts
- • Do not leave the fish unattended to avoid burning
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