Mackerel with Salsa Verde

Tender mackerel that flakes easily under the fork, contrasted by a vibrant, herbaceous salsa verde. The acidity of the vinegar and the salt from the anchovies cut through the richness of the oily fish.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 732
• Protein: 46 g
• Carbs: 8 g
• Fat: 57 g

Ingredients

• 4 piece Atlantic mackerel ( fillets with skin )
• 50 g Flat-leaf parsley ( leaves only )
• 4 piece European anchovy ( fillets in oil )
• 1 piece Garlic ( clove degermed )
• 30 g Traditional French bread ( crumb only )
• 2 tbsp Red wine vinegar
• 100 ml Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. optional ( for juice )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 tbsp Capers ( drained )

Instructions

1. Preparing the fish

   Check the fillets for any remaining bones. The skin must be perfectly dry to prevent sticking during cooking. Lightly score the skin with the tip of a knife to prevent it from curling.

2. Preparing the bread

   Remove the crust from the bread and keep only the crumb. Soak it in red wine vinegar. It should absorb the liquid without becoming mushy.

3. Chopping the base

   Finely hand-chop the flat parsley, degermed garlic, anchovies, and capers. Avoid using a blender as it heats the herbs and makes them bitter.

4. Emulsifying the sauce

   Mix the chopped ingredients with the squeezed bread crumb. Slowly pour in the olive oil while stirring. The sauce should be thick and coat the back of a spoon.

5. Searing the fish

   In a very hot pan with a drizzle of oil, place the fillets skin-side down. Press lightly. When the flesh is two-thirds opaque, flip them for 30 seconds to finish cooking.

Chef's tips

• Don't over-salt the sauce; the anchovies and capers provide plenty of seasoning.
• The salsa verde is best after resting for 1 hour; it allows the flavors to infuse the oil.

Storage

The fish should be eaten immediately. The sauce can be kept for 3 days in the refrigerator in a sealed jar.