Mackerel with White Wine and Fennel

Method

• Step-by-Step Method: Mackerel with White Wine and Fennel
• Pat mackerel fillets dry with paper towels and season both sides with salt and freshly ground black pepper
• In a small bowl, mix together chopped fennel and chopped parsley; set aside
• In a separate bowl, combine lemon juice and white wine; set aside
• Place a large frying pan or skillet over medium heat and add the olive oil
• Once oil is heated, add minced garlic and sauté for 30 seconds until fragrant (do not brown)
• Move garlic to one side of the pan and lay in mackerel fillets skin-side down
• Cook fillets for 2-3 minutes without moving until skin is crisp; do not flip yet
• In parallel, while the first side cooks, preheat serving plates for best presentation (optional)
• Turn fillets gently and cook flesh side for 1 minute; remove fillets to a warm plate and cover loosely with foil
• Lower heat and add butter to the pan, letting it melt gently
• Pour in the lemon juice and white wine mixture, stirring to deglaze the pan and release browned bits
• Add the fennel and parsley mixture to the pan, stirring gently in the sauce for 30 seconds
• Taste the pan sauce and adjust seasoning with extra salt or pepper if needed
• Return mackerel fillets to the pan briefly, spooning sauce over the top to reheat for 30 seconds
• Remove from heat and plate the fillets on warm plates
• Spoon the fennel, parsley, and pan sauce over and around the mackerel
• Optional garnish: a sprinkle of additional parsley or a few fennel fronds for color
• Serve immediately, ideally with a wedge of lemon on the side for added brightness