Pan-Seared Mackerel with Lemon and Garlic

Ingredients

• 4 whole mackerel fillets (about 6 oz each)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 2 tablespoons unsalted butter
• Juice of 1 large lemon
• 2 tablespoons fresh parsley, roughly chopped
• 1/4 teaspoon red pepper flakes (optional)
• Lemon slices for serving (optional)
• Flaky sea salt to finish (optional)

Instructions

1. 1

   Remove mackerel fillets from the fridge 10 minutes before cooking and let them come closer to room temperature.

2. 2

   Pat fillets completely dry on both sides with paper towels.

3. 3

   Mix salt, black pepper, and smoked paprika together and rub evenly over both sides of each fillet.

4. 4

   Heat a cast iron skillet or heavy nonstick pan over medium-high heat until very hot. Add olive oil and let it shimmer for 30 seconds.

5. 5

   Place fillets skin-side down in the pan. Press lightly with a spatula for the first 10 seconds to ensure full skin contact. Cook undisturbed for 4 minutes until skin is deep golden and releases easily.

6. 6

   Flip fillets carefully and cook flesh-side down for 2 to 3 more minutes until flesh is opaque throughout and flakes gently when pressed.

7. 7

   Remove fish to a plate. Reduce heat to medium. Add butter to the same pan and let it melt.

8. 8

   Add sliced garlic and red pepper flakes. Stir for about 60 seconds until garlic is golden at the edges.

9. 9

   Squeeze in lemon juice, stir to lift pan drippings, then mix in chopped parsley.

10. 10

    Pour the pan sauce directly over the plated fish and serve immediately.