Mackerel Recipes

Herbed Mackerel with Salsa Verde recipe

Mackerel is cooked with olive oil, rosemary, bay leaves and thyme before being serve with a simple salsa verde in this delicious recipe. Serve with roasted potatoes or salad for a great midweek dinner.


  • 4 mackerel, gutted, cleaned and scaled
  • 2 tbsp. olive oil, 4 rosemary sprigs, 1 thyme sprig, 1 bay leaf sprig
  • Large handful freshly chopped parsley
  • 2 anchovy fillets
  • 2 tsp. English mustard
  • 1 tsp. capers, drained
  • 150ml extra-virgin olive oil
  • White of 1 hard-boiled egg
  • Seasoning to taste

Method of Preparation:

  1. Stuff each fish with a rosemary sprig. Heat 2 tbsp. olive oil in a frying pan. Once hot, add the fish and the thyme and bay leaves.

  2. Cook the fish, spooning the oil over it, for around 3-4 minutes on either side until cooked through and flaking.

  3. Meanwhile, make the sauce. Crush the anchovy fillets with your knife. Chop the capers and the egg. Combine parsley, anchovies, mustard, capers, extra-virgin olive oil, egg and salt and pepper to taste. Stir to combine.

  4. To serve, spoon over the fish.

If you like, experiment with the herbs. You could always use lemon or garlic in the oil instead for a different flavour. Recipe serves 4.

Author: Laura Young

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Published: April 16, 2012
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