Mackerel with vegetables
4 servings
30 minutes
Mackerel with vegetables is a harmony of freshness and rich flavor from European cuisine. This recipe reveals the tenderness of mackerel, complemented by aromatic herbs and tangy capers. Fennel adds lightness and a refreshing anise note, while the sweetness of tomatoes balances the rich taste of the fish. The dish is perfect for a summer dinner when you crave something light yet satisfying. With its simplicity in preparation and exquisite combination of ingredients, mackerel with vegetables will adorn any table, offering a delicate play of flavors and pleasant gastronomic impressions.
1
Prepare the marinade: chop the capers, slice the garlic thinly, chop the thyme, zest the lemon and squeeze the juice, add 3 tbsp of olive oil, and salt.
- Pickled capers: 150 g
- Garlic: 3 cloves
- Fresh thyme: 1 bunch
- Lemon: 0.5 piece
- Olive oil: 8 tablespoons
- Salt: to taste
2
Remove the head of the mackerel, rinse the body, dry it, and cut the fillet from one side with a sharp knife. Carefully extract the spine from the other half. Sprinkle the resulting fillet with salt.
- Mackerel: 1 piece
- Salt: to taste
3
Heat oil in a pan and fry the fillet on both sides (starting with the skin side to prevent the fish from falling apart).
- Olive oil: 8 tablespoons
4
Wash the fennel, dry it, and slice it thinly lengthwise. Cut the tomatoes into rounds. Sauté the fennel in the remaining oil. Add the tomatoes and sauté everything together, ensuring the tomatoes do not break apart.
- Fennel: 1 piece
- Tomatoes: 2 pieces
5
Arrange the vegetables on plates, then place the mackerel fillet on top, drizzling it with marinade.
- Mackerel: 1 piece
- Fennel: 1 piece
- Tomatoes: 2 pieces
- Olive oil: 8 tablespoons