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Crunchy Mediterranean mackerel with redcurrants


  • ​​4 fresh mackerel fillets
  • 350g redcurrants
  • 40g Heritage salted butter
  • 1 large Heritage onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 clove of garlic
  • 120 ml Italia rosé wine
  • 1 tsp brown sugar
  • A pinch of salt and pepper
  • 1 small bunch fresh coriander, roughly chopped
  • 50g hazelnuts


  1. ​​​Toast the hazelnuts in an oven at 180°C for 5 minutes, then roughly chop them
  2. Lay the mackerel fillets on an oven tray covered with baking paper
  3. Blend ¾ of the redcurrants in a food processor and then set aside
  4. Allow the butter to melt in a frying pan over a low heat, then add in the chopped onion, the celery, the garlic clove and cook for about 10 minutes
  5. Next, pour in the rosé wine, the sugar, the fruit juice and the pinch of salt and pepper, before finally adding half the coriander
  6. Pour the mixture over the fish and bake in the oven for 10 minutes
  7. Take the tray out of the oven, add the remaining redcurrants, place the tray back into the oven and cook for 10 minutes further
  8. Serve up the dish warm and sprinkled with the remaining coriander and hazelnuts
  9. Top tip: You can use the sumptuous Italia Pinot Grigio Rosé wine to cook this recipe, and then drink it too. The fresh, fruity palate of this wine is full of summer berry flavours. The slight touch of sweetness, balanced by refreshing red cherry, contrasts with the intense savoury flavour of the fish to create a truly delightful pairing.

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