4 mackerel
4 sprigs fresh or 2 teaspoons dried rosemary
salt and freshly ground black pepper
juice and rind of 2 - 3 lemons
2 tablespoons butter or oil
4 sprigs fresh or 2 teaspoons dried rosemary
salt and freshly ground black pepper
juice and rind of 2 - 3 lemons
2 tablespoons butter or oil
method
1. Put the rosemary into the belly cavity of the mackerel.
2. lightly season and sprinkle with a little lemon juice (inside the cavity).
3. Heat up the butter or oil in a large, heavy frying pan and brown the mackerel on each side for 3 to 4 minutes.
4. Add the remaining lemon juice and rind, then turn down the heat and continue to cook, just under simmering point, for a further 10 minutes or until the fish is tender.
Serve immediately with the pan juices poured over.
2. lightly season and sprinkle with a little lemon juice (inside the cavity).
3. Heat up the butter or oil in a large, heavy frying pan and brown the mackerel on each side for 3 to 4 minutes.
4. Add the remaining lemon juice and rind, then turn down the heat and continue to cook, just under simmering point, for a further 10 minutes or until the fish is tender.
Serve immediately with the pan juices poured over.
serving amount
serves 4
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