Lemon and rosemary mackerel with olive dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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For the mackerel, heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat.
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For the dressing, place the olives, garlic and olive oil into a mini blender and process until smooth.
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To serve, place the mackerel onto a serving plate. Pour over the dressing and garnish with fresh basil leaves.
Ingredients
For the lemon and rosemary mackerel
- 1 tbsp olive oil
- 25g/1oz butter
- 1 mackerel fillet, cut in half, skin scored with a sharp knife
- 1 sprig fresh rosemary, chopped
- salt and freshly ground black pepper
- ½ lemon, juice only
For the olive dressing
- 100g/3½oz Kalamata olives, pits removed
- 1 garlic clove, chopped
- 2 tbsp olive oil
- fresh basil leaves, to garnish
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