Marry Berry Mackerel with Garlic Black Pepper Noisette is made with fresh mackerel fillets, plain flour, sunflower oil, butter, and garlic. This recipe creates a bold, pan-seared fish dish with a rich nutty garlic butter sauce. It takes about 15 minutes to prepare and serves 4.
Marry Berry Mackerel with Garlic Black Pepper Noisette Ingredients
- 4 fresh mackerel fillets, skin on
- 2 tbsp plain flour
- 1 tbsp sunflower oil
- 75g (3oz) butter
- 2 small garlic cloves, finely grated
- Lemon wedges, to serve
How To Make Marry Berry Mackerel with Garlic Black Pepper Noisette
- Season and Flour Fish: Lay mackerel fillets skin-side down and season with salt and plenty of black pepper. Lightly dust the top with flour and press to coat.
- Pan-Fry Mackerel: Heat sunflower oil in a large pan. Fry fillets skin-side down for 1 minute, then flip and cook 2–3 minutes more until just cooked. Transfer to warm plates.
- Make Garlic Noisette: Add butter to the pan and cook until nutty brown. Stir in garlic and remove from heat.
- Serve: Spoon the garlic noisette over the mackerel and serve immediately with lemon wedges.
Recipe Tips
- Use Fresh Fish: Mackerel should be bright and firm for best flavor and texture.
- Don’t Skip the Noisette: The brown butter garlic sauce adds richness that balances the oily fish.
- Serve Immediately: This dish is best when freshly made and hot.
- Control Heat Carefully: Butter burns quickly—watch closely when browning.
- Use Plenty of Pepper: Coarse black pepper complements mackerel’s bold flavor.
What To Serve With Mackerel
Serve this dish with boiled baby potatoes, a crisp green salad, or steamed green beans. A spoonful of mustardy lentils or roasted root vegetables also pairs nicely with the rich fish and butter sauce.
How To Store Mackerel with Garlic Noisette
Refrigerate: Best eaten immediately. Leftovers may be stored for one day in the refrigerator and reheated gently.
Freeze: Not suitable for freezing.
Mackerel with Garlic Black Pepper Noisette Nutrition Facts
- Calories: 430
- Total Fat: 34g
- Saturated Fat: 13g
- Carbohydrates: 3g
- Sugar: 0g
- Protein: 28g
- Sodium: 310mg
FAQs
Can I use frozen mackerel?
Yes, if thoroughly thawed and patted dry before cooking.
Is the flour necessary?
Yes, it helps crisp the fish and adds a base for the butter sauce to cling.
Can I use another oil?
Yes, use any neutral oil with a high smoke point like vegetable or canola oil.
How do I know the butter is ready?
It should be golden brown with a nutty aroma—don’t let it burn.
Is this dish spicy?
No, but the black pepper gives a warm, peppery kick.
Marry Berry Mackerel with Garlic Black Pepper Noisette
Description
Pan-seared mackerel fillets finished with a rich, nutty garlic brown butter sauce and a squeeze of lemon.
Ingredients
Instructions
- Season fillets with salt and lots of black pepper, dust with flour.
- Heat oil, fry mackerel skin-side down 1 min, then flip and cook 2–3 mins.
- Remove fish; melt butter until browned.
- Add garlic, swirl briefly, remove from heat.
- Spoon garlic butter over fish and serve with lemon.
Notes
- Serve immediately for best flavor.
- Keep an eye on the butter—it browns quickly.
- Use freshly cracked black pepper for bold flavor.
- Not suitable for freezing; enjoy hot off the pan.