Pan Fried Mackerel with Charred Spring Onions & Burnt Blood Orange Aioli
Rich in healthy omega 3 fatty acids, B12 and protein, mackerel is both delicious and nutritious. For this quick and light summer dish, simply pan fry fresh mackerel fillets for a few minutes until the skin is golden and crispy. Serve with charred spring onions, wedges of burnt orange and a side of citrus aioli.
For a casual al fresco lunch, spread crusty ciabatta rolls with the aioli then fill with warm mackerel and spring onions.
- Serves: 4
- Preparation: 5 minutes
- Cooking Time: 10 minutes
Tip: A reliable non-stick pan will ensure that delicate ingredients like fish can be cooked with a crispy skin and flaky flesh, with easy release from the pan.
Ingredients:
- 200g spring onions or two bunches
- 1-2 tbsp olive oil
- Sea salt
- Black pepper
- 2 blood oranges, quartered
- 150g mayonnaise
- 1 garlic clove, crushed
- Pinch of saffron (optional)
- 8 small mackerel fillets (or 4 large ones), skin on and pin-boned (ask the fishmonger to prepare the fillets for you)
Method:
- Heat a non-stick frying pan until hot and add 1 tbsp of oil.
- Add the spring onions and turn every now and until charred and soft. Remove to a plate, season with salt and pepper and cover to keep warm.
- Add the blood orange quarters to the frying pan and cook on the flesh sides until charred. Remove 4 quarters to a plate to serve with the fish. Squeeze the juice from the remaining 4 quarters and reserve in a small bowl.
- To make the aioli, place the mayonnaise, crushed garlic and saffron in a small bowl. Add 1 tbsp of the reserved orange juice and mix well. Season to taste.
- Season the mackerel fillets with salt and pepper. Heat the remaining oil in the frying pan until smoking hot.
- Add the mackerel fillets skin side down. Turn the heat to medium and cook for 3 minutes until the skin is golden brown and crisp. Use a fish turner to press the fish onto the pan. Flip the fillets to the other side and cook for a minute or two. You may need to do this in batches.
- Serve the mackerel with the spring onions, orange wedges and aioli.