Grilled mackerel fillets with caramelised vegetables
Print RecipeIngredients
- 4 very fresh mackerel, 350-400 g each
- 1 tbsp grape seed oil
- Garlic-infused olive oil, to drizzle
- Squeeze of lemon juice
- 4 peppermint leaves, chopped
- 1 tbsp chives, chopped
- 1 tbsp parsley, minced
- Fleur de sel and freshly ground black pepper
Instructions
1
Ask your fishmonger to fillet the mackerel.
2
At home, remove any remaining bones by cutting each mackerel fillet along the bone line to produce four pieces.
3
Heat a few drops of grape seed oil in a non-stick frying pan and fry the fillets on the skin side only.
4
When the skin is crispy, remove the mackerel from the pan and arrange on plates.
5
Season with fleur de sel, freshly ground black pepper, a squeeze of lemon juice and a drizzle of garlic-infused olive oil.
6
Sprinkle with fresh herbs.
Notes
This fish is wonderful: you can eat it almost raw, with just the skin side fried. Serve with a side dish of caramelised vegetables, a nice toasted baguette with aubergine and tomato caviar and a tomato and savory sauce.
