Recipe ; Weekend Break Lemon and Rosemary Mackerel with Olive Dressing (Serves 1)

Summary

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Ingredients: For the lemon and rosemary mackerel: 1tbsp olive oil; 25g butter; 1 mackerel fillet, cut in half, skin scored with a sharp knife; 1 sprig fresh rosemary, chopped; salt and freshly ground black pepper; 1/2 lemon, juice only. For the olive dressing: 100g Kalamata olives, pits removed; 1 garlic clove, chopped; 2tbsp olive oil; fresh basil leaves, to garnish

Method: 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.

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Recipe ; Weekend Break Lemon and Rosemary Mackerel with Olive Dressing (Serves 1)

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