Coca bread with mackerel, dried tomatoes and pine nut dressing

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Preparation: 15min

Diners: 4 people

Difficulty: Easy

Age: Over 6 years old

Coca bread, known as the ancestor of pizza, is combined with mackerel, a tasty and juicy fish that is ideal for cooking, and the freshness of tomatoes. The nut and olive oil gives a special touch to this recipe by chef Ricard Camarena who brings us the flavors of Valencian cuisine.
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Ingredients and preparation

For the mackerel:

  • 4 clean mackerel
  1. Ask your fishmonger to clean the mackerel.

    For the dried tomatoes:

    • 10 gr blanched garlic
    • 4 pear tomatoes
    • sufficient amount of herbs (rosemary and thyme)
    • sufficient amount of salt and sugar
    • Extra virgin oil
    1. Peal and deseed the tomatoes.
    2. Spread the tomatoes on a tray and sprinkle them with the sugar, salt, chopped garlic and herbs.
    3. Drizzle with the oil and dry in a low heated oven at 130º for about half an hour, depending on the size of the tomatoes.

         For the vinaigrette:

        • Toasted pine nuts
        • Olive powder
        • Dried tomato powder
        • Extra virgin olive oil
        1. Chop and combine all ingredients.

          Final touches and presentation

          1. Place the tomato confit on top of the coca bread.
          2. Place the clean mackerel on top.
          3. Add oil and cook in the over for a few minutes at 180º.
          4. Take out of the oven and put the coca bread on the plate.
          5. Finish with the pine nut dressing.