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Pan-Roasted Mackerel with Rosemary and Garlic

Pan-Roasted Mackerel with Rosemary and Garlic

Whole mackerel is pan-roasted slowly with garlic, rosemary, and lemon. This method concentrates flavors while keeping the flesh tender and juicy.
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Cook Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

Main Ingredients
  • 4 small mackerel, about 3/4 pound each, gutted and scaled (340 g)
  • 1/3 cup extra virgin olive oil (80 ml)
  • 4 garlic cloves, peeled
  • A small sprig of rosemary OR 1 teaspoon dried leaves, crumbled
  • Salt
  • Black pepper, ground fresh from the mill
  • Freshly squeezed juice of 1/2 lemon

Method
 

Instructions
  1. Wash and dry fish. Make 3 diagonal cuts on both sides.
  2. Cook garlic in olive oil until pale gold. Add fish and rosemary.
  3. Brown fish well on both sides. Season with salt and pepper.
  4. Add lemon juice, cover tightly, turn heat to low, and cook 10 to 12 minutes until tender.
  5. Serve promptly.

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