High-quality produce and a few simple tricks are all that’s required for this stress-free, flavour-packed fish preparation from Måns Engberg of Mister Grotto in Newtown, NSW.
Serves: 4-6
Prep time: 30 minutes
Cook time: 1 hour, 10 minutes
Featured producer: Soueast Seafoods, Ulladulla NSW
Featured appliances: Smeg ‘Victoria’ 110mm Canopy Rangehood and Freestanding Cooker.
Ingredients
Fish en Papilotte
4 whole blue mackerel
Basil leaves, to serve
Ratatouille
Extra virgin olive oil, to fry
2 yellow capsicums, diced
2 red capsicums, diced
2 eggplants, diced
2 red onions, diced
2 green zucchini, diced
2 yellow zucchini, diced
4 tinned anchovy fillets
1 cup (250ml) passata
4 garlic cloves, grated
2 tbsp capers, drained
¼ cup (60ml) sherry vinegar
Rice Pilaf
¼ cup (60ml) extra virgin olive oil
2 cups jasmine rice
1 bunch parsley, stalks and leaves separated and finely chopped
4 cups (1L) light fish stock or water
Method for Whole Blue Mackerel en Papillote with Ratatouille and Rice Pilaf
You’ll need a large, deep heavy-based oven-proof frying pan with a lid.
1. Preheat: Preheat the oven to 160°C/140°C fan-forced.
2. Make Ratatouille: Heat the oil in large deep heavy-based oven-proof frying pan that has a lid over medium heat. Add capsicum and cook for 10 minutes, or until soft. Add eggplant and onion and cook for 5 minutes, or until soft but not coloured. Add zucchini and anchovies and cook for 5 minutes. Add passata and bring to the boil. Remove pan from the heat, add the grated garlic, capers and vinegar. Season with salt flakes and freshly ground black pepper and let rest with lid on for at least 10 minutes.
3. Cook Fish: Remove lid and place mackerel over ratatouille. Cover with baking paper and bake for 20 minutes, until the flesh is soft and comes easily off the bone.
4. Make Rice Pilaf:While the fish is baking, make the rice pilaf. Heat oil in a large heavy-based frypan over medium heat. Add rice and toast for 2 minutes. Add parsley stalks, stock and a pinch of salt flakes. Stir, reduce heat to low, cover and cook for 15-20 minutes, until rice is fluffy. Remove from heat and allow rice to rest, covered, for 15-20 minutes.
5. Garnish: Sprinkle parsley leaves and basil over ratatouille and fish and serve with the rice pilaf.
More Fresh Produce Inspiration
Be sure to check out all of the recipes in our Harvesting Brilliance series for more incredible dishes inspired by the 2026 delicious. Harvey Norman Produce Awards!