Recipes / Light LunchOne-pot RecipesQuick & EasySimple SupperSpring/SummerPan Fry/Stir FryFish, Seafood & ShellfishFruit / Mackerel Fillets with Redcurrants, Thyme and Bay

Fish, Seafood & Shellfish, Fruit, Light Lunch, One-pot Recipes, Pan Fry/Stir Fry, Quick & Easy, Recipe, Simple Supper, Spring/Summer

Cook: 10-15 minutes

Difficulty: Easy

Mackerel Fillets with Redcurrants, Thyme and Bay

A stunning supper in five minutes! This dish could not be quicker to make- under five minutes if you're not doing any sides. And, my goodness, it is delicious. Beautiful, delicate fresh mackerel, needing no over-powering sauce but complimented perfectly by some fresh thyme and bay leaves, and the tart-sweet, caramelised sauce of redcurrants. It is tempting to eat this straight from the pan but, if you can exert some willpower, then do plate it over quinoa, as a superb accompaniment. This would also make a lovely small plate as part of a tapas-style evening.

Ingredients

Method

Ingredients

  • SERVES 2
  • 4 Fresh Mackerel Fillets
  • 3 Bay Leaves
  • Leaves of a few sprigs of fresh thyme
  • A punnet or 2 large handfulls of fresh redcurrants
  • 1 tablespoon Olive Oil
  • A small thumb sized piece of butter
  • Salt and Pepper, to taste

Method

one. Soften the butter and olive oil in a frying pan, over a medium-low heat, being careful that the butter does not burn.

two. Add the bay leaves, thyme leaves and mackerel fillets, skin side down, followed by the redcurrants. Season with a generous grind of salt and pepper and fry for 4-5 minutes, until the mackerel fillets are cooked through. Squash the redcurrants with the stirring spoon, to release their juices and serve the mackerel with the redcurrants and gooey pan juices.

Serving Suggestion. Serve over a bed of quinoa (this needs to start cooking as the first step)

Possible Amendment. You may wish to add a bit of sugar to the softening redcurrant sauce.