Title: Mackerel with peas and egg

Yield: 4 servings

Category: Entree

Source: wall street journal



Season fish with salt, orange zest, lemon zest, a little garlic, 2 Tbs. olive oil. Let rest 15-20 minutes. Place eggs taken straight from fridge in pot of boiling water. Cook 8 minutes. Transfer to ice bath, then peel and halve, set aside.

In a pan heat 2-3 Tbs. olive oil with sliced garlic over medium-low heat. Once garlic begins to turn golden add peas and a good splash of hot water. About half the peas should be submerged in cooking liquid. Cook over medium heat while stirring until peas are heated through and plump 2-3 minutes. Season with salt and lemon juice to taste. Transfer to a bowl and keep warm.

Set a large pan with 2 Tbs. olive oil over medium heat. Cook marinated fish skin side down about 2 mins per side.
Serve fillets over peas. Garnish with cilantro sprigs and top each plate with half an egg. Season with extra salt and lemon juice to taste.


Could maybe try whitefish for this?