Pan-Seared Mackerel with Lemon & Herbs

Matthew Lewthwaite

Pan-Seared Mackerel with Lemon & Herbs

Ingredients (serves 2)

  • 2 fresh mackerel fillets, skin on

  • 1 tbsp olive oil

  • 2 garlic cloves, minced

  • 1 tsp smoked paprika (optional for a smoky flavour)

  • Salt & pepper

  • 1 lemon (zested and juiced)

  • 1 tbsp fresh parsley, chopped

  • 1 tbsp fresh dill, chopped

  • 1 small handful of baby spinach or rocket

Instructions

  1. Prepare the fish

    • Pat the mackerel fillets dry with paper towels.

    • Score the skin lightly with a knife (this helps it crisp up).

    • Season both sides with salt, pepper, and smoked paprika.

  2. Heat the pan

    • Place a non-stick or cast-iron pan over medium-high heat.

    • Add olive oil and let it warm until shimmering.

  3. Cook the fillets

    • Place the fillets skin-side down in the pan. Press lightly with a spatula for 20–30 seconds to prevent curling.

    • Cook for 3–4 minutes until the skin is crispy.

    • Flip carefully and cook for another 2–3 minutes until the fish is just cooked through.

  4. Add flavour

    • Reduce the heat to low, add the minced garlic, and cook for 30 seconds until fragrant.

    • Squeeze lemon juice over the fish and sprinkle with lemon zest, parsley, and dill.

  5. Serve

    • Place fish on plates over a bed of baby spinach or rocket (optional).

    • Drizzle any pan juices over the top.

    • Serve with steamed vegetables, roasted potatoes, or rice.

Tips

  • Mackerel is rich and oily, so it pairs beautifully with acidic ingredients like lemon or vinegar.

  • For extra crunch, you can finish under a hot grill for 1–2 minutes skin-side up.