Pan Fried Mackerel Fillets with Parsley Mint and Anchovy Sauce
Cook Time 10minutes
For the sauce
Large handful of parsley leaves
Handful of mint leaves
200ml7 liquid ounces extra virgin olive oil plus extra if you are storing the sauce
For the butterflied mackerel
4large mackerel gutted and filleted You can buy these ready to cook from your fishmonger or grocery store
salt and pepper
To make the sauce, place the parsley, mint, capers and mustard in a food processor and whiz for 3 to 4 minutes until the herbs are finely chopped.
Add the olive oil.
Scrape the sauce out of the food processor into a bowl or jar.
Set aside until needed or place in the fridge. (If you plan to store the sauce for more than a few hours cover it with a good layer (about half a centimetre or a quarter inch) of olive oil. It will keep in the fridge for about a month.
Heat the oil in a frying pan over high heat.
Season the skin side of the mackerel with salt and pepper and place on the pan skin side down. Season the other side and cook for 2 to 4 minutes until the skin is golden and crisp, turn over and cook for a further 1 to 2 minutes.
Remove to plates and serve immediately, drizzled with the parsley, mint and anchovy sauce.
Recipe by Rachel Allen. Reprinted with permission.