Sauté of Mackerel with Mushrooms and Herbs

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 4 very fresh mackerel
  • seasoned flour
  • 15 g butter
  • 125 g mushrooms
  • 4 teaspoons finely chopped fresh herbs: thyme, parsley chives, fennel and lemon balm
  • 1–2 cloves 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.