Pesce in carpione

Pesce in carpione
  • 2 fillets of Cornish mackerel (or any local fish)
  • 1 large red onion
  • 2 cloves of garlic
  • 1 stick of celery
  • 3 tbsp of capers
  • 6/10 black olives
  • 1 large carrot
  • 1 small bunch of parsley
  • 1 small bunch of mint
  • 2 tbsp of caster sugar
  • 50g flour
  • 200ml good quality red wine vinegar
  • 100ml water

Pesce in carpione is a classic Italian dish and it is a great way to cook, pickle and preserve fish with some lovely flavours. It’s great as a starter or a main and is traditionally served chilled.


  • Start by seasoning the fish with salt and pepper and coat the skin side in flour.
  • Get a pan with a touch of olive oil to a high heat and place the fish skin-side down into the pan.
  • Cook it on the skin side until its 90% cooked through then turn it into a deep dish-skin side up.
  • For the pickling liquor put the red wine vinegar, water and sugar into a pan. Once boiling put on a slow simmer.
  • For the veggies, slice the red onion, shave the carrot with a peeler, chop the garlic and slice the celery.
  • Take the pickling liquor off of the heat.
  • Put all the veggies into the pickling liqueur with the capers and olives, leave them to sit in the hot liquid for five minutes.
  • Lastly, pour the veggies and liquor all over the fish and then throw the herbs all over it.
  • Leave to cool and serve. Delicious!
Cornwall Food Foundation
Publication date:  17 June 2019
This recipe is proposed for the commitment(s):
  • Choose local, seasonal and organic vegetables
  • Make your own meals
COOL FOOD is a Franco-British project created under the INTERREG FRANCE (CHANNEL) ENGLAND Programme.
It supports the transition to a low-carbon economy in the food sector.