Mackerel with Lemon in a Skillet
Cooking time
75
Portions
2
Pan-braised mackerel with lemon is a quick, no-fuss way to prepare rich, flavorful fish using just a few ingredients. Bright lemon and fresh herbs lift the oily taste, while gentle simmering keeps the fillets tender and moist. Be sure to remove the dark inner membrane to prevent any bitterness.
Caloric content: 400kcal
Ingredients
Prepare the mackerel
If frozen, thaw the fish first. Clean the mackerel thoroughly: remove fins and entrails, and be sure to scrape out the dark inner membrane — it can make the fish bitter. Cut the fish into serving pieces about 1.5 cm thick. Season generously with salt and pepper on both sides.
Marinate with lemon
Slice the lemon thinly. In a bowl, layer the mackerel pieces with lemon slices and sprinkle with basil and coriander to taste. Let the fish marinate for at least a few hours, preferably overnight, so the flavors develop.
Simmer in the skillet
Place the marinated mackerel and lemon slices in a skillet. Pour in enough water to cover the fish and add a little extra herbs if desired. Bring to a boil, then reduce the heat to low, cover, and simmer gently for about 1 hour, turning the pieces once. Serve hot or chilled, as you prefer.
Serve the mackerel hot with boiled potatoes or a crisp salad; cooled, it makes a tasty appetizer. Store in a sealed container in the refrigerator for up to 2 days. For variations, drizzle with olive oil, add garlic slices, or marinate for several hours or overnight for deeper flavor.
