Grill Mackerel Topped with herbs breadcrumbs and served with lemon

About Mackerel

    Mackerel commonly have vertical stripes on their backs and profoundly forked tails. Numerous species are limited in their circulation runs and live in isolated populaces or fish stocks in view of topography.
A few stocks move in expensive schools along the coast to appropriate bringing forth grounds, where they bring forth in genuinely shallow waters. Subsequent to producing they give back the way they came, in littler schools, to reasonable encouraging grounds regularly close to a range of upwelling. From that point, they may move seaward into more profound waters and spend the winter in relative dormancy. Different stocks move crosswise overseas.

Littler mackerel are rummage fish for bigger predators, including bigger mackerel and Atlantic cod, Flocks of seabirds, and in addition whales, dolphins, sharks, and schools of bigger fish, for example, fish and marlin take after mackerel schools and assault them in refined and helpful ways. Mackerel is high in omega-3 oils and is seriously gathered by people. In 2009, more than five million tons were arrived by business fishermen. Sports anglers esteem the battling capacities of the lord mackerel.

The recipe: Grill Mackerel Topped with herbs breadcrumbs and served with lemon

    This is a simple recipe that every family could dot it with a pan and oven (or toaster), as well as simple ingredients in a home, it could be perfect if you have various herb grow in your garden, then you can enjoy different type of herbs' flavor in every time you make this recipe. I love mackerel, either fresh or in can, grill or pan fry them to perfect texture and enjoy with sauce or soy sauce, the simple dish but lovely. However, I will refuse to eat it with Sashimi style because I can't stand with the raw fishy odor even the sushi chef serve it with spring onion and grated ginger for me unless it is very very very fresh.

    Eventually, I prefer my mackerel cooked, baked with flavorful ingredients :)

Cook Time

20 minutes. Ready in 30 minutes

Ingredients: 1 person

1 fillet Mackerel As need Salt As need Ground Black Pepper 1 tablespoon Olive oil to sear the mackerel 4 tablespoons Breadcrumb 1 tablespoon Chopped parsley 1 tablespoon chopped thyme 1 teaspoon chopped rosemary 1 tablespoon chopped garlic 2 tablespoons yellow mustard 1 wedges Lemon Wedges 2 tablespoons Olive oil/ Vegetable oil

Method:

1) Marinate both side of the mackerel by sprinkle the salt and pepper on it.

2) Making the herbs breadcrumbs: Mix the breadcrumb with chopped parsley, thyme, rosemary, and garlic

3) heat a tablespoon olive oil in a pan and sear the mackerel, until both sides are browned.

4) Arrange a baking pepper on a baking tray, lie the well-seared mackerel on it.

5) Apply a thin layer of mustard on the seared mackerel.

6) Coat the mackerel skin with the herbs breadcrumbs, then drizzle the olive oil on the herbs breadcrumb.

7) bake the mackerel for about 8 minutes in the oven with 180°C, or until the mackerel is cooked and the breadcrumbs are crispy without overburning.

8) Arrange the mackerel on the plate and serve with the lemon wedges.