Seared Mackerel in Bay Leaf

We were trudging through the aisle of the meat shop near our home, thinking about the meat that we are to buy for the coming weeks. We are supposed to get only the staples – chicken, pork and beef but we saw these Mackerel fillets and our minds were filled with recipes that watered our mouths instantly. To the shopping cart you go, Mackerel meat!

Fast-forward to the kitchen and the dining area, John was thinking about fish cooked Spanish style and I must say that this dish achieved what he intended it to be! It was served so appetizingly to me, the mackerel so tender and in a bath of mildly sweet and salty olive oil, the carrots soft and fresh and the bay leaves putting all the taste together into one delicious fish meal. We ate this dish with steamed rice but I can well assure you that this will still be amazing on its own!


We also tried cooking the mackerel fillets we bought in a different style. Until then, stay tuned! 🙂

Seared Mackerel in Bay Leaf

  • Servings: 3
  • Difficulty: Easy
  • Print


  • 3 pcs Mackerel Fillet
  • 1 pc Carrot, peeled and sliced
  • 3-5 slices of Pickled Cucumber
  • 6 pcs Bay Leaves
  • 1 tsp Garlic Powder
  • Salt and Pepper
  • 4 tbsp Olive Oil
  • Chili flakes (optional)


  1. Rub salt and pepper to both sides of each Mackerel fillet.
  2. In a pan over medium heat, mix olive oil, carrots, pickles, bay leaves, garlic powder and chili flakes. Cook for about 2-3 mins. Set aside.
  3. Using the same pan, heat about 1 tsp of oil from the mixture over medium heat. Place the fillet with the skin side down. Cook for 1-2 mins, turn the other side down then cook for another 2 mins or until brown.
  4. Upon serving, top each fillet with the olive oil mixture.
  5. Serve warm and enjoy!


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