
The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
Ingredients
Acentino
1 tbsp tbsp | Balsamic Vinegar Balsamic Vinegar |
1 knob knob | Butter Butter | ||
Extra Virgin Olive Oil Extra Virgin Olive Oil | |||
1 | Spring Onions
Spring Onion (large, sliced) | ||
Baby Potatos Baby Potato | |||
12 | Baby Potatos
Baby Potato (cooked until tender) |
Kania
Pepper Pepper | |||
Salt Salt |
Oaklands
2 - 3 sprigs sprig | Thyme Thyme |
Inismara
2 packet packet | Mackerel Mackerel |
Add ingredients to existing shopping list or create new one
Create new shopping listMackerel Lyonnaise
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
Method
Preheat the grill. Rub the mackerel with a little olive oil, season, and lay on a tray, skin-side up. Put the olive oil and butter into a hot frying pan. Once foaming, add the potatoes, onions & thyme sprigs. Cook for 12-15 minutes until crispy & golden and finish with salt, pepper and the vinegar. Meanwhile, grill the mackerel for 4-5 minutes until the skin has blackened slightly and the flesh is cooked. Serve the grilled fillets on top of the crispy potatoes along with a crisp green salad.