Pan-Seared Mackerel with Lemon, Herbs, Capers and Olives

Instructions

1. 1

   Pat the mackerel fillets dry with paper towels and season both sides with salt and pepper

2. 2

   Score the skin side of each fillet diagonally 3-4 times to prevent curling during cooking

3. 3

   Drain capers and roughly chop the olives, set aside

4. 4

   Heat olive oil in a large skillet over medium-high heat until shimmering

5. 5

   Place mackerel fillets skin-side down in the hot pan and press gently with a spatula for 10 seconds to ensure even contact

6. 6

   Cook for 3-4 minutes without moving until the skin is crispy and golden

7. 7

   Flip the fillets carefully and cook for another 2-3 minutes

8. 8

   Add butter, minced garlic, capers, olives, and fresh thyme to the pan, tilting to baste the fish with the aromatic butter mixture

9. 9

   Cook for another minute to warm the capers and olives through

10. 10

    Remove fish to serving plates, spoon the caper-olive mixture over each fillet, and squeeze fresh lemon juice over top

11. 11

    Garnish with chopped parsley and serve immediately with lemon wedges