Pan Fried Mackerel

Recipe by Lucy Stewart

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Slow-roasted pork belly with plum glaze, smashed potatoes and an apple and rocket slaw

0:5 PREP • 0:5 COOK
8 Ingredients
Serves 2

What mackerel lacks in looks, it makes up for in flavour and nutrition. Mackerel is a great source of high quality protein, vitamins and minerals and omega 3 fatty acids that are essential for maintaining optimal health. A fish that’s so rich in flavour like this would work perfectly with the acidity of a fresh tomato salad.

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Ingredients

2 plate-sized whole mackerels, gutted
1 Tbsp ghee
1 handful of fresh parsley or mixed herbs
1 Tbsp butter
2 cloves garlic, mined
Juice and zest of ½ lemon
2 tsp red wine vinegar
Sea salt and freshly ground black pepper, to taste

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Method

1.

Heat a little ghee in a pan over medium to high heat
2.

Season the mackerel with salt and pepper and place in the pan
3.

Cook about 4 minutes on the first side, turn and cook a further 1 minute on the second side
4.

Remove to a fresh plate
5.

Turn the heat down and add butter to the pan, along with garlic, lemon, red wine vinegar salt and pepper and toss together for 30 seconds
6.

To serve, pour the sauce over the fish and top with fresh herbs

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Average Rating

2 comments • 15 ratings

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Posted by Jonathan39 • Report

Simple, quick and my 12.5 year old son loved it even though I was out of parika. As far as quantities are concerned, it's hard to go wrong. A "splash" of red wine is all you need. Thank for this. The oven where I'm living for a bit bust so I had to find a way of cooking a couple of mackerel and I had everything but the paprika in stock.

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