Pan-Seared Mackerel with Lemon, Herbs, Capers and Olives
Ingredients
- • 4 item mackerel fillets
- • 60 ml olive oil
- • 2 item lemon
- • 15 g fresh thyme
- • 15 g fresh parsley
- • 3 cloves garlic
- • 30 g butter
- • 30 g capers
- • 80 g kalamata olives
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Pat the mackerel fillets dry with paper towels and season both sides with salt and pepper
- 2
Score the skin side of each fillet diagonally 3-4 times to prevent curling during cooking
- 3
Drain capers and roughly chop the olives, set aside
- 4
Heat olive oil in a large skillet over medium-high heat until shimmering
- 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
Cook for 3-4 minutes without moving until the skin is crispy and golden
- 7
Flip the fillets carefully and cook for another 2-3 minutes
- 8
Add butter, minced garlic, capers, olives, and fresh thyme to the pan, tilting to baste the fish with the aromatic butter mixture
- 9
Cook for another minute to warm the capers and olives through
- 10
Remove fish to serving plates, spoon the caper-olive mixture over each fillet, and squeeze fresh lemon juice over top
- 11
Garnish with chopped parsley and serve immediately with lemon wedges
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This Mediterranean-inspired mackerel combines the richness of pan-seared fish with the bright, briny flavors of capers and olives. The key is that crispy skin - don't rush it! The capers and olives add a wonderful salty punch that pairs beautifully with the buttery mackerel and fresh herbs."
