Step-by-Step Instructions

Prepare the Ingredients: Start by gathering all your ingredients. Rinse the mackerel fillets under cold water and pat them dry with paper towels. This step helps to remove any excess moisture.

Heat the Oil: In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until softened and translucent.

Add Garlic: Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.

Sear the Fish: Gently place the mackerel fillets in the skillet, skin side down. Season them with salt and pepper. Cook for about 3-4 minutes until the skin is crispy.

Deglaze with Wine: Carefully pour in the red wine, allowing it to bubble up. This will deglaze the pan and incorporate all those delicious flavors.

Add Herbs: Sprinkle the thyme into the skillet. Lower the heat to medium-low and let the mackerel simmer in the wine for about 10 minutes. The fish should be cooked through and easily flake apart with a fork.

Finish and Serve: Once cooked, turn off the heat and let the dish stand for 5 minutes. This allows the flavors to meld. Serve the mackerel on a plate, spooning the red wine sauce over the top. Garnish with fresh parsley and serve with lemon wedges if desired.

Variations

Fish Substitute: If mackerel isn’t available, you can use sardines or herring, which will also work well with this recipe.

Wine Alternatives: For a lighter flavor, you could substitute the red wine with white wine or even a splash of vinegar for acidity.

Tips

Fresh Herbs: Always use fresh herbs when possible for the best flavor. If using dried herbs, remember they are more potent, so use half the amount.

Cooking Time: Adjust the cooking time based on the thickness of your fish fillets. Thicker fillets may need a little extra time to cook through.