Ingredients

The following ingredients have 4 Servings
  • 8 Mackerel (with skin)
  • 1 Tbsp lemon juice
  • 12 small, waxy potatoes (peeled and sliced)
  • salt
  • 2 Tbsps flour
  • 2 Tbsps clarified butter
  • 0.667 cup black Olives
  • 4 Tbsps balsamic vinegar
  • 2 Tbsps olive oil
  • 1 Tbsp snipped Chives
  • 1 lemon (washed and cut into 4 wedges)

Instruction

  • Wash the mackerel fillets, pat dry and sprinkle with lemon juice. Cook the potatoes and cook in plenty of salted water for about 25 minutes. Drain the fish fillets and dust with flour. Heat the clarified butter and fry the fish fillets for about 2 minutes each side.
  • Drain the olives. Drain the potatoes, mix with the olives and spoon onto warmed plates. Mix the oil and vinegar, drizzle over the potatoes and sprinkle with chives. Add two fish fillets to each plate. Garnish with a wedge of lemon and serve immediately.