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Coriander Mackerel By Guest Chef Lesley Waters
Ingredients
- 50 gm Plain flour, seasoned with cracked black pepper Juice and grated rind of 1 lemon
- 4 Tbsp. Very roughly minced fresh coriander
- 4 Tbsp. Extra virgin olive oil, for shallow frying
- 4 x 175 g mackerel fillets Maldon sea salt Fragrant orange rice and garlic dahl, (see recipes), to serve
Directions
- 1 Place the flour on a plate with the lemon rind and coriander and mix well to combine. Heat the oil in a large frying pan. Squeeze the lemon juice over the mackerel fillets, dust in the flour and shake off any excess.
- 2 Fry the mackerel fillets in the pan, flesh-side down for 2-3 min. Turn over and cook skin-side down for 2-3 min. Season with salt and serve at once with the rice and dahl if liked.
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