Mackerel with garlic sauce and lemon juice
6 servings
60 minutes
Mackerel with garlic sauce and lemon juice is a refined dish of French cuisine that combines the rich flavor of fried fish with the spicy aroma of garlic. Baked mackerel with a delicate sauce acquires a subtle tang from fresh lemon juice, while bay leaves add a hint of spice. The French value simplicity and natural flavors, and this recipe is a great example of gastronomic elegance. The dish pairs perfectly with a glass of white wine and fresh baguette, allowing one to enjoy every nuance of flavor. It is best to serve mackerel hot, right after baking, to fully reveal the richness of aromas. This fish is not only tasty but also healthy—rich in omega-3 fatty acids and protein, making it an excellent choice for healthy eating.
1
Take 400 g of boneless cleaned mackerel, season with salt inside and out. Heat olive oil in a pan. Dredge the mackerel in flour and place it in the pan. Fry two pieces at a time for 5 minutes on each side until golden brown.
- Mackerel: 2.4 kg
- Salt: to taste
- Olive oil: 250 ml
- Wheat flour: 80 g
2
Place the fried fish in a single layer in a baking dish. Preheat the oven to 180 degrees.
3
Leave no more than 5 tablespoons of oil in the pan and heat it again. Add crushed garlic and sauté for a few minutes, stirring often. When the garlic starts to brown, add a bay leaf. After a few minutes, add slices of half a lemon and increase the heat. Remove the pan from the stove, pour in the juice of half a lemon and 175 ml of water.
- Garlic: 4 cloves
- Bay leaf: 2 pieces
- Lemon: 1 piece
- Lemon: 1 piece
- Olive oil: 250 ml
4
Strain the sauce over the mackerel and place it in the oven for 5 minutes to warm up. Serve the dish hot.