Lemon Caper Mackerel
Once we stayed at a lovely hotel in St. Ives, Cornwall, U.K. and each morning for breakfast this was on offer. Every single morning I selected this and since then we often whip this up on busy nights, because it’s about 6-7 minutes until it’s on the table! This recipe works with any type of white fish. Mackerel is full of Omega-3s and is quite filling. I would say 1.5 fillets/person is about right, but make as you wish. Lastly, if you’d like a bit less fish smell in the house, simply bake the fish fillets at 400F/200C for about 10 minutes and top with a butter/lemon/caper sauce just before serving.
drizzle olive oil
3-4 Mackerel fillets
2 Tablespoons salted butter
1 lemon, juice
1 Tablespoon capers, drained
Method:
Preheat a cast iron or non-stick skillet on medium heat.
Drizzle in the olive oil and let it heat for 30 seconds.
Using tongs, carefully lay the fish fillets, skin side down in the pan.
Cook the fillets until opaque in color. *Do not flip. If you like you can place a lid on top of the skillet to help the fish finish cooking.
In a small saucepan, place the salted butter, lemon juice and capers. Over low heat, heat until the butter is just melted and remove from heat.
Plate the fish fillets on a serving platter and drizzle the lemon caper butter on top. Enjoy.