Crispy Mackerel with Lemon-Herb Yogurt

Name: Crispy Mackerel with Lemon-Herb Yogurt
Total time: 15 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 1 mackerel fillet, about 150 g, pin bones removed; 1 tsp olive oil; 1/4 tsp fine salt; Black pepper, to taste; 2 tbsp plain Greek yogurt; 1 tsp lemon juice; 1 tsp chopped fresh dill; 1/2 tsp finely grated lemon zest

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15 minTotal time

EasyDifficulty

340kcal / serving

Ingredients

For 1 serving

servings

1 mackerel fillet, about 150 g, pin bones removed
1 tsp olive oil
1/4 tsp fine salt
Black pepper, to taste
2 tbsp plain Greek yogurt
1 tsp lemon juice
1 tsp chopped fresh dill
1/2 tsp finely grated lemon zest

Ingredient substitutions

Plain Greek yogurt Plain unsweetened regular yogurt, preferably strained briefly for a thicker sauce
Fresh dill An equal amount of chopped fresh parsley
Lemon juice and zest Lime juice and finely grated lime zest in comparable amounts

Nutrition per serving

Estimated values for 1 serving, 340 kcal

Protein31 g

Carbohydrates3 g

Fat22 g

Fiber 0 g · Sugar 2 g · Sodium 650 mg

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Pan-seared mackerel has crisp skin and tender, rich flesh, balanced by bright lemon and cool herb yogurt. Serve with steamed potatoes or a simple green salad for a satisfying main dish.

Main Dish Mediterranean

Steps

Pat the mackerel dry with paper towels. Season both sides with salt and pepper.
In a small bowl, stir together the yogurt, lemon juice, dill, and lemon zest.
Heat the olive oil in a nonstick skillet over medium heat. Place the fillet skin-side down and cook for 4–5 minutes, pressing gently at first so the skin makes good contact with the pan.
When the skin is crisp and the flesh looks opaque about two-thirds of the way up, turn the fillet carefully and cook for 1–2 minutes, until opaque and just flaking.
Plate the fish skin-side up and serve with the lemon-herb yogurt.

Tips for Crispy Mackerel with Lemon-Herb Yogurt

A wide fish spatula makes it easier to turn the fillet without breaking it.
Keep the yogurt sauce cool until serving; its tangy contrast complements the oily fish.
Mackerel is best when the center is moist and flakes gently; overcooking can make it dry.

Drink pairing

A crisp, dry rosé
Its fresh acidity and light berry notes balance mackerel's richness without overpowering the lemon and dill.

0% option: Sparkling water with a lemon wedge

Storage

Refrigerate cooked fish and sauce separately within 2 hours, and use within 3–4 days. Reheat the fish until steaming hot, though its skin will lose crispness.