Mackerel in a Pan with Olive oil, Lemon juice and Fresh parsley Recipe

Mackerel, or any other type of fish, cooked in a pan with olive oil, fresh parsley, lemon juice and a splash of water is probably the simplest fish-based recipe, and it is absolutely perfect for all of those who are slightly intimidated and generally not too confident cooking with fish.

It is a no-fuss dish and a great choice for a quick and uncomplicated rustic lunch or dinner, it is very nutritious and healthy as it contains beneficial fats (omega-3 fatty acids).

This dish is of Venetian influence and the success of it lies in seasoning well the fish and using the freshest and best quality ingredients you can find and afford to buy.

Mackerel is an inexpensive, affordable, massively underrated fish, and far too often overlooked by the shoppers, maybe perhaps it is an oily fish that carries a slightly stronger and distinctive flavours compared to some other fish.

In this one pan recipe the fresh and citrusy ingredients like parsley and lemon juice, cut through the richness, “oiliness” and “fishiness” of the mackerel, and when combined with the juices released from the fish during the cooking process. This combination of the flavours produces the most stunning plate of food.

I am sharing here this very simple family recipe, which is an absolute winner. Fish cooked this way has been prepared and loved in my family for generations using different types of fish depending on what was found fresh in the fish market on the day.

Recipe

Ingredients

Serves 4

  • 1kg fresh mackerel, gutted, cleaned, washed, and dried (the fishmonger will be happy to do this for you, alternatively you can use the fillets).

    For this recipe you can easily replace mackerel for other types of fish or fillets of your choice like sea bream, sea bass, sardines, trout, and monkfish to name just a few.

  • 4 Tbsp extra virgin olive oil

  • a handful of fresh flat leaf parsley (about10g, plus some extra for serving), finely chopped

  • lemon juice of ½ lemon or to taste

  • sea salt

  • black pepper

Method

Season the outside and the inside (the cavity) of the mackerel with sea salt.

Put the olive oil in a pan (big enough to accommodate the mackerel).

Place the whole fish or the fillets in a pan in a single layer.

Sprinkle with fresh parsley, add the lemon juice, a splash of water and black pepper to taste (optional).

Cover with the lid and cook the fish on a gentle heat for about 25 minutes (if using the fillets cooking time will reduce to about 15 minutes).

To serve, lay the whole mackerel, or the fillets, on a plate and pour the juices they have released during the cooking process, over them.

Best enjoyed warm with some crunchy rustic bread, boiled potatoes, cooked rice, grilled polenta, and a side salad of your choice.

Wine suggestion

Venezia Giulia Bianco Sivi IGT 2018 - Dario Princic