autumn/ cook at home/ spring

Chili Garlic and Parsley Horse Mackerel

stavrid la cuptor cu sos picant de patrunjel si usturoi

I’d eat these lil’ guys, along with the fresh anchovies, without stopping, in fact this is what I actually did with the full baking tray, and you can’t blame me.

In my hometown, Constanta, if you didn’t eat at least once every summer, lots of fried, grilled fish, with chili garlic and parsley dressing, polenta, and so on, there may be something fishy with you..just kidding ­čÖé Now is full season for these small fishes to be easy to find, otherwise, you can always replace them with sea bass, salmon, or any fish of your own choice, the result will be for sure delicious.

This is what I love about summer, it’s simplicity to cook, especially in those hot days, fresh and incredibly tasty fruits, vegetables, fish, and lots of laid back days with sea food and refreshing white wine. Couldn’t ask for more.

Chili Garlic and Parsley Horse Mackerel
Recipe Type: Main Dish
Author: Cori Costache
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 kg (2lbs) fresh horse mackerel
  • 1 bunch of parsley
  • 1 head of garlic
  • 3 tbsp olive oil
  • 2-3 tbsp lemon juice
  • salt, pepper freshly grated
  • 1 tsp chili
  1. In a small bowl, smash the garlic, finely cut the parsley, add a pinch of salt, pepper, pepper, 2 tbsp of olive oil and 1 tbsp of lemon juice. Mix all the ingredients until well combined.
  2. Nicely arrange the horse mackerel in the baking tray, cover it with the freshly made dressing, and add the extra tbsp of olive oil for flavoring. Roast the fish for about 20-25 min, on medium heat.
  3. Serve with toasted bread or some grilled vegetables.
  4. Don’t forget the white wine, which pairs perfectly with this type of fish.




Stavrid la cuptor cu sos picant de patrunjel si usturoi

L-as manca pe asta micu’, adica stavrid la cuptor impreuna cu hamsia, fara oprire, de fapt asta am si facut pana am terminat toata tava, can’t blame me.┬á

La mine acasa la Constanta, daca n-ai mancat cel putin o data pe vara kilograme intregi de peste, fript, prajit, cu sos picant de patrunjel si usturoi, mamaliga, saramura, etc., ceva e fishy la mijloc. Ultimele aprovizionari de stavrid si hamsie recunosc ca le-am facut de la mare, de la o pescarie, dar daca vei cauta insistent pe la super/hypermarket-uri, sigur gasesti, mai ai apoi optiunea sa te urci in masina si sa te duci la Agigea la Pescaria lui Matei si ai rezolvat problema.

1 kg de stavrid proaspat

1 legatura de patrunjel

1 capatana de usturoi

ulei de masline

zeama de lamaie

sare, piper


Intr-un bol de sticla, zdrobeste usturoiul, toaca patrunjelul marunt, pune sare, piper, chilli, ulei de masline si 1-2 linguri zeama de lamaie si amesteca ingredientele pana obtii un dressing omogen si cu o aroma foarte fresh. Mai ca-ti vine sa iei niste paine prajita si sa inmoi in sos colturile crocante, dar pastreaza-l totusi pentru stavrid.

Aseaza stavridul intr-o tava termorezistenta si acopera-l cu dressing-ul picant de patrunjel si usturoi, iar la final mai asezoneaza cu putin ulei de masline pentru extra flavoring. Da stavridul la cuptor pentru 20-25 de min si cam asta e tot, nu-ti ramane decat sa servesti cu pofta.

Reteta de stavrid la cuptor poate fi cu usurinta acompaniata de un stir fry de legume si cateva felii de paine prajita.

Pofta mare,







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