Pan fried mackerel is an exceptionally easy dish to make, get your fishmonger to fillet the mackerel for you and you have the basic ingredient for a delicious Spanish summer dish. If you are lucky enough to be able to buy from a fish quay or even catch your own then this dish can also be
*cooked outdoors with ease. Great seafood flavours!
You will need: (serves 4)
4 Large mackerel fillets
Handful fresh thyme
Knob of butter
1. Place the mackerel fillets skin side down onto baking tray.
2. Season with the thyme, salt, pepper and grate over with lemon zest then drizzle with olive oil.
3. Leave to marinade for at least 10 minutes.
4. Squeeze over the juice from the lemon then oven bake on a high heat for 10 minutes.
*For outdoor cooking simply prepare the mackerel in the same way described but marinade for 30 minutes. Lightly fry in olive oil or butter for 5 minutes skin side down.
About this site
Preparing food with heat or fire is an activity unique to humans, and scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago.
This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine. If you dig far enough back through the site, you’ll see I love a good loaded potato (usually smothered with some kind of chickpea mixture). I think it’s a perfect, filling meal that can usually satisfy the...
I’m popping in to share a simple carrot soup that I’ve made at least three times this season. It’s silky smooth (with help from a solid blender and a can of coconut milk). And, once you get everything chopped, it comes together fairly quick. One note about consistency, as I’ve heard from a few people...
This post is sponsored by Bob’s Red Mill. See below for more information. Maybe on day I’ll stop sharing fritter recipes but probably not considering we eat them almost every week. This fall version features cauliflower, rolled oats, and a lovely sunflower cream sauce. Fritters for every season I love having fritter recipes for every...
When the weather changes, I start to really crave a big pot of beans. It’s really the most comforting thing I can think of (as long as there’s a bit of crusty bread). Pot of beans or stew? In this recipe, I’m toeing the line on whether or not this is just a pot of...
This post is in partnership with California Pear. I find seasonal food changes come in the form of pasta so this is no different. This pasta features half pasta and half roasted vegetables/fruit (yes, I said fruit). Add to that an easy ‘sauce’ of cheese and you’re ready to eat. Sweet potatoes, it’s time It...