Mackerel with Lemon

Mackerel fillets with a charred, crispy skin and flesh that flakes perfectly under the fork. Sharp lemon acidity and fragrant oregano cut through the rich oils of the fish.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 607
• Protein: 41 g
• Carbs: 4 g
• Fat: 46 g

Ingredients

• 4 piece Atlantic mackerel ( gutted and cleaned )
• 2 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 piece Garlic ( crushed )
• 4 tbsp Extra virgin olive oil
• 50 ml Dry white wine
• 1 piece Flat-leaf parsley ( chopped )
• 1 tsp Oregano ( dried )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Capers ( rinsed and drained )

Instructions

1. Fish preparation

   Gut the mackerel if they are not already. Rinse them with clear water and pat them dry carefully with a cloth. The skin must be perfectly dry to grill well.

2. Pan-searing

   Heat the olive oil in a pan. When it ripples, place the fish. Let them grill without touching until the skin is golden and releases on its own. Flip delicately.

3. Deglazing and aromatics

   Add the crushed garlic, oregano, and capers. Pour in the white wine and lemon juice. Let it reduce for a minute until the liquid lightly coats the bottom of the pan. Baste the fish with this short juice.

4. Finishing

   Sprinkle with chopped flat parsley and a pinch of sea salt. Serve immediately while the juice is still emulsified and shiny.

Chef's tips

• Mackerel is done when the central bone detaches without resistance.
• Do not overcrowd the pan, or the fish will steam instead of searing.
• If using fillets, always start cooking skin-side down.

Storage

Eat immediately. Mackerel loses its texture and brightness when reheated.