Spanish mackerel.


6 oz fillet Spanish mackerel, with skin

3 medium yukon gold potatoes, thinly sliced

3 oz extra virgin olive oil

1/2 oz tarragon

2 oz parsley, finely chopped

1/2 oz sage

salt and pepper to taste

2 oz chicken stock


Heat half the olive oil in a pan, heat on medium heat.  Caramelize Yukon Gold potatoes, add chicken stock and let reduce 50% and add parsley

In a separate pan, use remaining oil, 1 tsp butter. When pan is hot, add fish (skin down)

Cook fish for 2-3 minutes on each side. Serve over potatoes. Garnish with tarragon and sage.

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