Pan-Seared Mackerel With Sweet Peppers and Thyme

Name: Pan-Seared Mackerel With Sweet Peppers and Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds mackerel fillets; 1/2 teaspoon kosher salt, more for seasoning; 1/2 teaspoon black pepper, more for seasoning; 1/2 teaspoon sweet paprika; 6 tablespoons extra virgin olive oil, more as needed; 2 leeks, white and light green parts only, thinly sliced; 2 carrots, peeled and thinly sliced into rounds; 1 small red bell pepper, thinly sliced; 1 small orange or yellow bell pepper, thinly sliced; 5 large thyme sprigs; 3 garlic cloves, minced; 1/2 cup dry rose or white wine; 1/2 teaspoon sherry vinegar, more to taste

Servings: persons

1 1/4 pounds mackerel fillets
1/2 teaspoon kosher salt, more for seasoning
1/2 teaspoon black pepper, more for seasoning
1/2 teaspoon sweet paprika
6 tablespoons extra virgin olive oil, more as needed
2 leeks, white and light green parts only, thinly sliced
2 carrots, peeled and thinly sliced into rounds
1 small red bell pepper, thinly sliced
1 small orange or yellow bell pepper, thinly sliced
5 large thyme sprigs
3 garlic cloves, minced
1/2 cup dry rose or white wine
1/2 teaspoon sherry vinegar, more to taste

1
Season mackerel with salt, black pepper and paprika.
2
Let fillets rest at room temperature while preparing vegetables.
3
Set a large skillet over medium heat and add 5 tablespoons oil.
4
Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes.
5
Add garlic, stirring gently, and cook for 2 minutes more.
6
Add wine and cook until most of liquid has evaporated, about 7 minutes.
7
Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.
8
Wipe the skillet with a paper towel, add remaining oil, and set over high heat.
9
When oil is hot, add mackerel in one layer, skin side down.
10
Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through.
11
Add fillets to platter and spoon vegetables on top of fish.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 pounds mackerel fillets, 1/2 teaspoon kosher salt, more for seasoning, 1/2 teaspoon black pepper, more for seasoning, 1/2 teaspoon sweet paprika, and more.

Yes, Pan-Seared Mackerel With Sweet Peppers and Thyme falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!