Mackerel fillets in olive oil, steamed and prepared by hand, for salads and lunch plates.
Steaming keeps the meat tender, and the olive oil preserves its flavour. Prepared in Campania.
With a mixed salad, croutons or steamed potatoes, they make a complete dish in a few minutes.
For an antipasto, lay them on toasted bread rubbed with garlic, with parsley and a squeeze of lemon.
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