There’s something inherently comforting about a meal that celebrates simplicity while delivering extraordinary flavour. Pan fried mackerel, when done right, is a masterpiece, combining the fresh essence of the sea with the satisfying richness of perfectly crisped skin. Paired with the vibrant green crunch of broccoli, the sharpness of sliced scallions, and the zest of a lemon slice, this dish transforms the humble mackerel fillet into a plate of pure flavours.
Mackerel, known for its bold flavour and tender texture, benefits immensely from an hour-long marinade. This crucial step allows the fish to absorb a medley of seasonings, enhancing its natural oiliness without overwhelming its character. Whether the marinade leans towards zesty citrus, a hint of garlic, or a subtle umami depth, it sets the stage for the pan-frying process to bring out the best in this fish.
The beauty of pan-frying lies in its ability to create a contrast in textures. The high heat sears the mackerel, crisping the skin into a golden shell that crackles with every bite. Beneath this layer lies the succulent, flaky flesh that is the hallmark of perfectly cooked mackerel. The aroma as it sizzles in the pan is enough to awaken anyone’s appetite, a tantalising preview of what’s to come.
To balance the richness of the fish, pan fried mackerel is accompanied by lightly steamed broccoli. Its natural sweetness and firm texture provide the perfect counterpoint, offering a nutritious and vibrant side that doesn’t steal the spotlight. The sliced scallions, with their crisp bite and oniony zest, add another dimension, subtly complementing the fish’s bold flavour.
Finally, a simple lemon slice serves as the finishing touch, its tangy juice brightening the dish in an instant. A quick squeeze over the mackerel just before eating cuts through the richness and ties all the elements together in perfect harmony.
Pan fried mackerel served with broccoli, scallions, and lemon is more than a meal—it’s a mixture of fresh, uncomplicated ingredients elevated to their full potential. Whether enjoyed as a quick weeknight dinner or a weekend indulgence, pan fried mackerel is a dish that lingers in your memory long after the last bite.
Pan Fried Mackerel
Ingredients
For the marinade:
- 2 large mackerel fillets
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 clove garlic minced
- 1 tsp ginger grated
- salt to taste
- pepper to taste
For the dish:
- 1 head broccoli cut into florets
- 2 medium scallions thinly sliced
- 1 medium lemon slices
- 1 tbsp vegetable oil for frying
Instructions
- In a small bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, grated ginger, salt and pepper.2 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp lemon juice, 1 clove garlic, 1 tsp ginger, salt, pepper
- Coat the mackerel fillets with the marinade, ensuring both sides are covered. Cover and refrigerate for 1 hour.2 large mackerel fillets
- While the fish marinates, steam the broccoli florets until tender-crisp, about 4-5 minutes. See below.1 head broccoli
- Add about 1 cm (0.5 inches) of water to a pan and bring it to a simmer. Add the broccoli florets directly into the pan. Cover with a lid and allow the steam to cook the broccoli for 3-4 minutes. Check frequently to prevent overcooking. Once tender-crisp, drain the water.
- Set aside and keep warm.
- Heat a tablespoon of vegetable oil in a large, non-stick pan over medium-high heat. Remove the mackerel from the marinade, allowing excess to drip off, and place the fillets skin-side down in the pan. Fry for 3-4 minutes until the skin is golden and crisp. Flip the fillets carefully and cook for another 2-3 minutes until the fish is cooked through and flakes easily.1 tbsp vegetable oil
- Arrange the broccoli florets on plates, add the mackerel fillets, and garnish with sliced scallions. Serve with lemon slices on the side for squeezing over the fish.2 medium scallions, 1 medium lemon
12 comments
I used to have a lot when I was a child when I lived on the coast. After trying this I’m going to have a lot more.
I made this dish on a busy weeknight, and it was both quick and delicious.
The marinade gave the mackerel a light, aromatic quality, and the lemon juice added just the right amount of brightness. The steamed broccoli and scallions were the perfect accompaniments—fresh, healthy, and tasty. Love this recipe.
As someone who loves seafood, this recipe was a dream.
With minimal effort, this is a winner.
This dish felt like something I’d order at a high-end restaurant. The mackerel skin was crispy and golden, while the flesh was tender and flavourful.
The hour-long marinade was worth the wait, as it infused the fish with incredible flavour. Don’t cut the time.
It’s a meal that satisfies both the taste buds and the body—full of omega-3s and greens
The marinade soaked into the fish beautifully, adding depth without overpowering the natural taste of the mackerel. An excellent way to enjoy a healthy, balanced meal.
The combination of crispy mackerel, crunchy broccoli, and the zing of lemon was perfection on a plate.
I loved how this dish felt indulgent yet healthy. The mackerel’s bold flavour shone through, complemented by the simple sides of broccoli and scallions.
The mackerel was beautifully crispy on the outside and flaky inside, while the broccoli and scallions added freshness and crunch.