Mackerel Fillets with Tomato Cubes and Lemon Zest

Ingredients

• 4 Mackerel (ca. 450 g each)
• 1 untreated lemon
• 1 handful coriander leaves
• 1 handful dill
• 4 shallots
• 2 Garlic cloves
• 6 tomatoes
• 3 tbsp olive oil
• salt
• Pepper (freshly ground)
• 2 tbsp butter

Instructions

1. 1.

   Filet the mackerel from the fishmonger and remove the bones. Wash the fillets, pat dry with paper towels, and make several diagonal slits in the skin so it doesn’t curl when cooking. Wash the lemon and zest it into strips with a zester. Squeeze out the juice. Rinse the herbs, shake dry, and chop the leaves. Peel and finely dice the shallots and garlic. Wash the tomatoes, remove stems, quarter and core them, then cut the flesh into cubes. Mix tomato cubes, lemon zest, garlic, shallots, olive oil, and herbs; season with lemon juice, salt, and pepper.

2. 2.

   Season both sides of the fillets with salt and pepper. Heat butter in a large pan and brown the fillets skin side down for about 3 minutes. Flip for another minute and serve together with the tomato confit.