Lemon Garlic Mackerel Recipes

LEMON GARLIC MACKEREL

Steps:

• Lay the fillets of fish on a baking tray, which has been covered with foil for easy clean up.
• Sprinkle with salt and leave for 5-10 minutes. This helps give the flesh a firmer texture but you may omit this step if you prefer.
• Meanwhile, preheat the oven grill.
• Mix together the garlic, lemon and some freshly ground black pepper.
• Pour over the mackerel and then put in the oven to grill for about 5 minutes.
• If you have some fresh herbs like parsley to hand you could finely chop them and sprinkle them over the fish at this point.
• Serve with your favourite veggies.

GRILLED MACKEREL WITH TOASTED GARLIC BUTTER

Steps:

• Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
• In a small saucepan, melt the butter and add the smashed garlic.
• Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons).
• Squeeze 1/2 of a lime over each fillet and serve immediately.

BASIL & LEMON CHICKPEAS WITH MACKEREL

Steps:

• Heat 2 tbsp oil in a large, shallow pan. Add the spring onions, garlic and lemon zest, then cook for 2 mins until the onions are tender but still very green. Add the chickpeas, then stir until well coated in the onion mixture. Lightly crush with a potato masher, then add the stock and tomatoes. Simmer for 3-4 mins or until the liquid is absorbed, then set aside to cool slightly.
• Meanwhile, heat the remaining oil in a large, non-stick frying pan over a medium heat. Season the mackerel fillets on both sides and fry for 3 mins each side, starting on the skin side. You'll probably need to cook these in two batches.
• Add the basil and a squeeze of lemon juice to the chickpeas, then season to taste. To serve, spoon the warm chickpeas onto serving plates, drizzle with a little extra olive oil and top with the mackerel fillets.

LEMON, CHILE & GARLIC PAN-FRIED MACKEREL WITH QUICK BUTTER BEAN STEW

Steps:

• Ensure you have a large frying pan over a medium-high heat. Heat the oil in a large frying pan. Season the fish fillets with salt and pepper and score the skin a couple of times. Add to the pan skin-side down and fry for 1 to 2 minutes until golden and crisp. Once you have placed the mackerel into the pan add the butter, garlic and parsley to the pan. Turn the fish, tossing the garlic. Carefully turn the fish over, and cook for another 30 seconds, transfer to a plate and keep warm.
• Tip in the butter beans, spinach and lemon zest. Add the stock and cook for a minute to wilt the spinach. Season well. Chop the parsley and set aside.
• Serve the spinach and butter beans in the base of a shallow bowl and top with the crispy mackerel fillets along with the parsley and a squeeze of lemon juice.

ROASTED MACKEREL WITH GARLIC AND PAPRIKA

Steps:

• 1. Preheat the oven to 400°F.
• 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
• 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
• 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
• 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
• 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.