Grilled Mackerel with Crispy Brussels Sprouts and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes restaurant quality. Mackerel is absolutely packed with omega 3 fatty acids, so you're getting something really nutritious without any fuss. The crispy brussels sprouts add a wonderful nutty sweetness that balances the rich fish perfectly, and that lemon butter sauce ties everything together beautifully. Best part? Most of these ingredients are pantry staples, so you probably have them on hand already. It's elegant enough for guests but simple enough for a Tuesday night.
Ella x
Ingredients
- 4fresh mackerel fillets(skin on, about 150g each)
- 500 gbrussels sprouts(trimmed and halved)
- 4 tablespoonsunsalted butter
- 3garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4fresh thyme sprigs
- 1lemon zest(from one lemon)
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 200°C). Pat the mackerel fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry fish prevents sticking and helps achieve better grill marks.
- 2
Toss the halved Brussels sprouts in a bowl with 1.5 tablespoons of olive oil, salt, and pepper. Spread them on a grill pan and place on the grill to roast for 15-18 minutes, stirring halfway through, until golden and crispy.
Tip: Using a grill pan prevents smaller vegetables from falling through the grates.
- 3
While the Brussels sprouts are cooking, melt 2 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and sliced shallot, cooking for 2 minutes until fragrant.
Tip: Don't let the garlic brown, as it will taste bitter.
- 4
Add the lemon juice, remaining 2 tablespoons of butter, and fresh thyme to the garlic mixture. Stir well and remove from heat. Season with salt and pepper to taste.
Tip: This lemon-butter sauce can be made up to 30 minutes ahead and reheated gently.
- 5
Lightly brush the mackerel fillets on both sides with the remaining olive oil. Place them skin-side down on the hot grill grates.
Tip: Starting skin-side down helps crisp the skin and prevents the delicate flesh from sticking.
- 6
Grill the mackerel for 5-6 minutes without moving them, then carefully flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Mackerel is a fatty fish that cooks quickly; avoid overcooking to maintain its moisture.
- 7
Remove the grilled mackerel from the heat and transfer to serving plates. Divide the crispy Brussels sprouts among the plates.
- 8
Drizzle the warm lemon-butter sauce over both the mackerel and Brussels sprouts. Garnish with fresh lemon zest and additional thyme sprigs before serving immediately.
Tip: The warm sauce will enhance the flavors of both components beautifully.
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