Fresh mackerel is one of the simplest fish to cook and, when ultra-fresh, needs very little done to it. Rich in omega-3 and packed with flavour, it’s a really healthy option that still feels satisfying and special. Paired with a punchy salsa verde full of fresh herbs, capers, and anchovies, it makes a light, vibrant dish that’s ideal for a spring or summer lunch.
Ingredients
Serves 2
2 whole mackerel
Vegetable oil, for frying
For the salsa verde
100g parsley
100g mint leaves
100g tarragon
100g basil
2 garlic cloves
6 anchovies
1 tbsp cornichons, chopped (optional)
1 tbsp capers
1 tbsp Dijon mustard
1 tbsp red or white wine vinegar
4–6 tbsp extra virgin olive oil
Sea salt, to taste
Method
To fillet the mackerel
Using a sharp, flexible knife, cut across the body just behind the head. Run the knife along the backbone (in the centre of the fish), all the way to the tail, keeping as close to the bone as possible. Repeat on the other side.
Snip through the backbone at the tail end and remove the head and bones in one piece. Trim away the rib bones, then slice down either side of the pin bones and remove the strip. You should now have two boneless fillets.
Check for any remaining small bones and remove with tweezers if needed.
To make the salsa verde
Place the parsley, mint, tarragon, basil, and garlic into a pestle and mortar or small food processor. Crush or blend until roughly broken down.
Add the anchovies, capers, and cornichons, if using, then blend again. Stir in the mustard and vinegar, then gradually add the olive oil until you have a loose, spoonable sauce. Season to taste with a little sea salt.
To cook the mackerel
Lightly season the fillets with salt just before cooking.
Heat a little vegetable oil in a non-stick frying pan over a high heat. Place the mackerel in the pan skin-side down and press gently with a spatula to keep the skin flat against the pan.
Cook until the flesh has changed colour almost all the way through and the skin is crisp. Turn over and cook for a final 10 seconds on the flesh side.
Serve immediately with the salsa verde and a handful of dressed green leaves.
Watch Jean-marc make it here