Sauté of Mackerel with Mushrooms and Herbs

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About


  • 4 very fresh mackerel
  • 15 g/½ oz/1 tablesp. butter
  • 4 teasp. finely-chopped fresh herbs: thyme, parsley, chives, fennel and lemon balm
  • 125 g/4 ozs mushrooms
  • seasoned flour
  • 1–2cloves of garlic


Fillet the mackerel, wash, dry and dip in flour which has been seasoned with salt and freshly-ground pepper. Melt the butter in a pan large enough to take the fish in a single layer, and sauté the fish until golden on both sides. Meanwhile, chop the mushrooms and herbs finely and crush the garlic.

Remove the fish to a hot serving dish or 4 individual plates. Add the mushrooms and garlic to the pan. Cook for 2 or 3 minutes, add the fresh herbs and season with a little salt and freshly-ground pepper if necessary. Serve this mixture as a garnish down the centre of the fish.