Main courses/ Summer

Grilled mackerel fillets with caramelised vegetables

Grilled mackerel fillets with caramelised vegetables

Serves: 4
Preparation: 40 minutes (Cooking Fish: 1 minute)

Ingredients

  • 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.

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