MACKEREL WITH LEMON OLIVE OIL AND TOMATOES
Mackerel is a sustainable, velvety, sweet-tasting fish that deserves more attention than it usually gets. Here, the pale fillets are roasted on a bed of fragrant basil leaves with a lemon zest-infused olive oil, chopped olives and juicy cherry tomatoes. If you have a bottle of cold-pressed lemon olive oil on hand, you can use it here in place of making your own. If infusing your own oil, feel free to use either a regular lemon or a Meyer lemon. Leftover lemon oil is great on salads, tossed with vegetables, or drizzled over avocado toast.
Provided by Melissa Clark
Categories dinner, easy, weekday, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Make the oil: In a small saucepan over medium heat, warm the olive oil and lemon zest until you see the first tiny bubble appear on the side of the pan. Immediately turn off heat. You don't want the mixture to simmer.
- Let infuse for at least 20 minutes (and preferably an hour) before using; you do not have to strain it. Oil can be made up to a month in advance. Store in a sealed jar at room temperature.
- When ready to prepare the fish, heat oven to 425 degrees. Place the basil leaves on a rimmed baking dish and arrange fish on top. Sprinkle fish with salt and pepper, then drizzle the lemon oil over the fillets. Top with olives. Scatter tomatoes around the pan.
- Roast until the fish is just cooked through, 5 to 7 minutes for thin fillets and up to 12 minutes for thick fillets.
- Cut naked lemon into wedges. Serve fish drizzled with more lemon oil, garnished with lemon wedges and torn basil leaves.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 605 milligrams, Sugar 1 gram
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Nani Maharjan
[email protected]Yum!
Peter Is the best
[email protected]5 stars!
Kamohelo Melamu
[email protected]This was my first time cooking mackerel and I was very impressed. The fish was mild and flaky, and the flavors of the lemon, olive oil, and tomatoes really complemented it.
Sammy Muchiri
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Kalia Georgiev
[email protected]This is a great recipe. The fish was cooked perfectly and the flavors were delicious.
Raja Rizwan
[email protected]This dish is a winner! The fish was cooked perfectly and the flavors were amazing. I especially loved the combination of the lemon, olive oil, and tomatoes.
Khan Chandia
[email protected]This was my first time cooking mackerel and I was very impressed. The fish was mild and flaky, and the flavors of the lemon, olive oil, and tomatoes really complemented it. I will definitely be making this again.
Beverly Starr
[email protected]I love this recipe! It's so simple to make and the results are always amazing. The fish is always cooked perfectly and the flavors are out of this world.
Msafiri Fatou
[email protected]This is a great recipe for a quick and easy weeknight meal. The fish was cooked perfectly and the flavors were delicious. I served it with a side of rice and it was a hit with the whole family.
Borgely Wilmy
[email protected]This dish was absolutely delicious! The fish was cooked perfectly and the flavors of the lemon, olive oil, and tomatoes were perfectly balanced. I will definitely be making this again.