Mackerel in garlic sauce with steamed potatoes and parsley

Description

A traditional recipe where mackerel is grilled and served with a sauté of garlic and parsley. It's accompanied by steamed potatoes and a fresh salad, resulting in a balanced, flavorful, and easy-to-prepare dish.

Portions

4 people

Ingredients

For mackerel in garlic sauce

• 4 fillets or slices of mackerel, cleaned
• 6–8 cloves of garlic
• 1 small bunch of fresh parsley
• 100 ml of olive oil
• Salt to taste
• Black pepper (optional)
• 1–2 tablespoons of mild vinegar or lemon juice (optional)

For the steamed potatoes

• 4 medium potatoes
• Salt
• Fresh chopped parsley

For the salad

• Mixed lettuce
• 2 tomatoes
• ½ onion
• Olive oil
• Vinegar
• Salt

Preparation

Steamed potatoes

• Peel the potatoes and cut them into thick slices or regular pieces
• Steam until tender but firm
• Season lightly with salt and sprinkle with chopped parsley
• Keep warm until ready to serve

Mackerel preparation

• Dry the fish well with kitchen paper
• Season to taste with salt and pepper.
• Heat a large frying pan with a little oil
• Cook skin-side down for 2–3 minutes over medium heat
• Turn over and cook for another 1–2 minutes
• Withdraw and reserve

Sautéed garlic and parsley

• In the same pan, add the olive oil
• Add the sliced garlic
• Cook over medium heat until golden brown, without burning.
• Remove slightly from the heat
• Add the chopped parsley.
• Add vinegar or lemon juice if desired
• Mix gently

Plate assembly

• Place the mackerel on the plate
• Coat with the hot garlic sofrito
• Add the steamed potatoes as a side dish
• Serve immediately

Fresh salad

• Cut the lettuce, tomato, and onion
• Season with olive oil, vinegar and salt
• To serve as a companion

Tips for a better result

• The garlic should be golden and aromatic, never burnt.
• Do not overcook the mackerel to maintain its juiciness.
• The acidic touch provides balance and enhances the flavor of the dish.
• Using fresh mackerel significantly improves the final result