Pan Roasted Mackerel with Florida Vegetables and Fine Herbs
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 4 Servings • 15 Min. Prep Time • 14 Min. Cook Time| Ingredients |
|---|
| 4 to 6 7-oz. mackerel fillets |
| 2 Tbsp. olive oil, plus extra for drizzling |
| 1 large yellow squash, diced |
| 1/2 large red bell pepper, diced |
| 1 medium onion, large diced |
| 1 large tomato, small diced |
| 1 small eggplant, large diced |
| 3 cloves garlic, minced |
| 1 lemon, sliced |
| 1 tsp. fresh rosemary, chopped |
| 1 tsp. fresh oregano, chopped |
| 1 Tbsp. fresh parsley, chopped |
| kosher salt to taste |
| fresh ground pepper to taste |
Directions:
1. Preheat oven to 350°F. Preheat a large oven proof sauté pan over medium high heat. Add 2 Tbsp. of olive oil to the pan. Season mackerel fillets lightly with salt and pepper. Add seasoned fillets to heated pan and sear fillets on both sides.
2. Add squash, bell pepper, onion, tomato, eggplant and garlic to pan with fish. Season vegetables with salt and pepper. Sprinkle rosemary and oregano over fish and vegetables. Place pan in oven uncovered for around 10-12 min. or until fish is cooked throughout and vegetables are crisp tender.
3. Remove from oven and garnish with chopped parsley, lemon slices and a drizzle of olive oil. Serve family style.
* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
