Lemon and rosemary mackerel ; Recipe
0 Comments | Liverpool Echo (Liverpool, England), July 24, 2010
INGREDIENTS: For the lemon and rosemary mackerel: 1tbsp good quality olive oil; 25g/1oz butter; 1 mackerel fillet, cut in half and skin scored with a sharp knife; 1 sprig fresh rosemary, finely chopped; salt and freshly ground black pepper to season; 1 lemon, juice only. For the olive dressing: 100g/3′oz Kalamata olives, with stones removed; 1 garlic clove, finely chopped; 2tbsp extra virgin olive oil; handful of fresh basil leaves, to garnish METHOD: For the lemon and rosemary mackerel, heat the olive oil and butter in a frying pan until it is just sizzling.
Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for around two minutes on each side, until skin is crisp and the fish is cooked through
