Method

Prepare the Mackerel:

Pat the mackerel fillets dry with paper towels. Season both sides with salt and pepper. This step is essential to enhance the fish's natural flavors.

Sauté Garlic:

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.

Add the Fish:

Place the mackerel fillets skin-side down in the skillet. Cook for about 4-5 minutes without moving them, allowing the skin to crisp up beautifully.

Deglaze with Wine:

Carefully flip the fillets using a fish spatula. Pour in the white wine and bring it to a simmer. The wine will deglaze the pan, picking up all the lovely flavors.

Add Lemon and Parsley:

Squeeze the lemon juice over the fish and sprinkle the lemon zest and chopped parsley. Cover the skillet and let it cook for another 5-7 minutes until the fish is cooked through and flakes easily with a fork.

Let Stand:

Remove the skillet from the heat and let the fish stand in the pan for about 5 minutes. This helps to enhance the flavors as it rests in the wine sauce.

Serve:

Gently plate the mackerel and spoon some of the white wine sauce over the top. Garnish with additional chopped parsley and lemon wedges if desired.

Variations

Herb Variations: Feel free to experiment with herbs like dill or basil for a different flavor profile.

Vegetable Additions: You can add sliced cherry tomatoes or olives to the skillet while the fish is cooking for extra flavor and nutrition.

Serving Suggestions: Serve with a side of roasted potatoes, a fresh salad, or crusty bread to soak up the delicious sauce.