Mediterranean-Style Spanish Mackerel with Almond-Caper Butter
This delightful Mediterranean-inspired dish features succulent Spanish mackerel fillets, seared to perfection and topped with a rich almond-caper butter for a burst of flavor. The fish is served on a bed of roasted ratatouille-style vegetables, drizzled with a rich tomato sauce. It's an inviting, healthy meal that combines fresh produce and savory herbs. Designed for sharing, this dish not only highlights the wonderful taste of mackerel but also brings the Mediterranean sun to your table. Perfect for any occasion, this recipe is sure to impress your family and friends.
N/A
Servings
300
Calories
20
Ingredients
Ingredients
unsalted butter
120 g (softened at room temperature)
capers
20 g (drained and finely chopped)
almonds
20 g (shelled and dry roasted)
fresh lemon juice
15 ml (freshly squeezed)
fresh parsley
5 g (chopped)
eggplants
60 g (sliced)
zucchini
60 g (sliced)
red bell peppers
60 g (cut into squares)
green bell peppers
60 g (cut into squares)
garlic cloves
3 pieces (finely chopped)
onions
80 g (finely chopped)
mushrooms
20 g (washed and chopped)
olive oil
30 ml (for sautéing)
tomatoes
100 g (peeled)
fresh basil
5 g (chopped)
fresh oregano
5 g (chopped)
Spanish mackerel
480 g (filleted)
olive oil
30 ml (for drizzling)
lemon
1/4 (juice of)
salt
to taste
Instructions
1
Begin by preparing the almond-caper butter: In a small sauté pan, dry roast the almonds over low heat for about 3-5 minutes until they are golden. Remove from heat and allow to cool.
2
Using a food processor, pulse the cooled almonds into a coarse sand-like consistency.
3
In a mixing bowl, whip the softened butter until it is pale and creamy.
4
Finely chop the drained capers and add them to the bowl along with the pulsed almonds, freshly chopped parsley, and lemon juice. Mix thoroughly using a spatula. Season with salt to taste.
5
Roll the mixture into a log using cling wrap, securing the ends by tying a knot, and refrigerate for an hour until firm.
6
Prepare the vegetables: Toss the sliced eggplants with salt in a colander and let them stand for 30 minutes to draw out excess moisture, then drain.
7
In a sauté pan, heat olive oil over medium flame. Add the drained eggplant slices and the other prepared vegetables (zucchini, red and green bell peppers) and sauté them for 3-5 minutes until they are evenly toasted. Drain on kitchen towels.
8
For the tomato sauce, in a saucepan, combine the chopped onions and minced garlic, cooking them until tender (about 3-5 minutes).
9
Add the peeled tomatoes and bring the mixture to a boil. Reduce heat to low and let it simmer for 30-45 minutes, stirring occasionally until reduced by half.
10
Stir in the fresh basil and oregano once the sauce has thickened. Season to taste.
11
Spread the tomato sauce evenly in the bottom of a small baking dish and layer the sautéed vegetables on top, covering with parchment or wax paper. Bake in a preheated oven at 200°C for 10-15 minutes.
12
To cook the mackerel, place the fillets in a bowl, drizzling with olive oil and lemon juice, then season with salt and pepper.
13
Heat a sauté pan over medium heat, adding a splash of olive oil. Carefully lay the mackerel fillets in the pan and sear each side for about 1 minute. Keep an eye on the cooking time to avoid overcooking the fish.
14
To serve, arrange the roasted vegetables on a plate, spoon some of the tomato sauce over them, then top with the seared mackerel fillet. Finish with a slice of the chilled almond-caper butter. Garnish with fresh chives if desired.
Nutrition Information
17.5
Fat
12.5
Carbs
22.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this Mediterranean recipe?
The main protein is Spanish mackerel, specifically 480 grams of filleted fish.
How do you prepare the almonds for the butter?
The almonds should be dry roasted over low heat for 3-5 minutes until golden, then pulsed into a coarse sand-like consistency.
Why do you salt the eggplants before sautéing?
Salting the eggplants and letting them stand for 30 minutes draws out excess moisture before they are cooked.
What are the ingredients in the almond-caper butter?
It consists of unsalted butter, drained capers, roasted almonds, fresh lemon juice, fresh parsley, and salt.
How long should the almond-caper butter chill?
The butter mixture should be rolled into a log and refrigerated for at least one hour until firm.
What vegetables are used in the ratatouille-style base?
The base includes eggplants, zucchini, red bell peppers, and green bell peppers.
How long does the tomato sauce need to simmer?
The sauce should simmer for 30-45 minutes until it has reduced by half.
What herbs are added to the tomato sauce?
Fresh basil and oregano are stirred into the sauce once it has thickened.
What temperature should the oven be set to for the vegetables?
The oven should be preheated to 200°C.
How long do the vegetables bake in the oven?
They should bake for 10-15 minutes covered with parchment or wax paper.
How do you season the mackerel before cooking?
Drizzle the fillets with olive oil and lemon juice, then season with salt and pepper.
How long do you sear the mackerel fillets?
Sear each side for approximately 1 minute over medium heat.
What is the total calorie count for this dish?
The recipe contains approximately 300 calories.
How much fat is in this mackerel recipe?
There are 17.5 grams of fat in this dish.
What is the protein content per serving?
The dish provides 22.5 grams of protein.
How many carbohydrates are in this meal?
There are 12.5 grams of carbohydrates.
What type of butter is recommended?
The recipe calls for 120 grams of unsalted butter, softened at room temperature.
Are mushrooms included in this recipe?
Yes, 20 grams of washed and chopped mushrooms are included in the ingredients.
How should the bell peppers be cut?
Both the red and green bell peppers should be cut into squares.
What is the first step in making the tomato sauce?
Combine chopped onions and minced garlic in a saucepan and cook until tender.
How is the dish garnished?
The recipe suggests garnishing with fresh chives if desired.
What kind of tomatoes are used for the sauce?
The recipe calls for 100 grams of peeled tomatoes.
Do you use olive oil for cooking?
Yes, olive oil is used for both sautéing the vegetables and drizzling over the fish.
What is the purpose of the parchment paper during baking?
It is used to cover the layered vegetables and sauce to help them cook evenly without drying out.
How is the almond-caper butter served?
A slice of the chilled butter is placed on top of the seared mackerel fillet just before serving.
How much lemon juice is used in the butter?
15 ml of freshly squeezed lemon juice is mixed into the butter.
How do you prepare the garlic?
Three garlic cloves should be finely chopped.
Is this recipe considered healthy?
Yes, the description identifies it as a healthy meal that combines fresh produce and savory herbs.
What equipment is needed for the butter?
A small sauté pan for roasting, a food processor for pulsing almonds, and a mixing bowl for whipping.
How are the vegetables cooked before baking?
They are sautéed in olive oil for 3-5 minutes until evenly toasted.