Fried mackerel with fennel garnish - Detailed recipes with photos.

Fried Mackerel with Fennel Garnish – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 547, total fat 40 g., saturated fat g., proteins 34 g., carbohydrates 14 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

4 mackerel fillets (170 gr.) With skin
2 halved and thinly sliced fennel bulbs medium size
1/3 Art. coarsely chopped dried tomatoes in oil
4 tbsp. l olive oil (portioned)
1 thinly sliced small head of red onion Luke
3 crushed cloves of garlic
1 sprig of fresh thyme
1 sprig of fresh rosemary
2 strips of lemon peel (approximately 4 cm long)
2 strips of orange peel (approximately 4 cm long)
A pinch of red pepper flakes
1/3 Art. olives
1/4 Art. parsley
Salt and ground black pepper

Recipes with similar ingredients: fish fillet, fennel onion, red onion, garlic, lemon zest, Orange zest, tomatoes sun-dried, thyme, rosemary, red pepper flakes, olives, parsley

Recipe preparation:

In a large skillet with non-stick coating over medium heat Preheat 2 tbsp. l olive oil with garlic until aroma, about a minute. Add fennel and onions and sauté until brown and soft, about 8-10 minutes. Add thyme rosemary, lemon and orange peel, pepper flakes and tomatoes. Salt, pepper and fry until herbs and zest begin release aromatic oils for another 3 minutes. Shift vegetables on a serving plate and cover with foil so that they remain warm.
Wipe the pan. Make diagonal cuts on the skin of the fish. 2.5 cm long so that the mackerel does not curl during the cooking process processing. Add the remaining oil to the pan and place it on strong fire. Salt and pepper the fish. Put the fillet skin down in a pan and fry, without touching, for about 2-3 minutes, until crispy golden crust, when you can easily bring the shoulder blade under the fish, to flip her. Turn the fish over and cook another 2 minutes, until meat will not become dense. Put the fried fish fillet on top vegetables. Slice olives and parsley, sprinkle with fish, and serve.