Caballa con ajo y limon – mackerel with garlic and lemon sauce

Basic idea is to take some mackeral, salt and cover with flour so that it can then be lightly fried in oil. Then cook garlic in oil, add lemons and finish. Originally cooked with Japanese mackeral but maybe Spanish Mackeral – sawara – can be used?! Quantities below are rather high -probably for four people.


  • 3-4 mackerel in fillits or sliced across into little cutlets (I guess this includes the bone)
  • 10 tablespoons for fying
  • flour for coating
  • 2 lemons
  • 2 bay leaves
  • 6-8 cloves of garlic crushed with the flat of a knife
  • 200ml of water


Salt the mackerel and leave for ten minutes and then pat dry; coat in flour shaking off the excess. Fry in batches until brown and then reserve, draining any oil on kitchen paper. Add the garlic to oil and let sizzle until it colors. Add hald a lemon cut into think slices plus bay leaves. Fry for a couple of minutes then add the juice from the lemons left over and also water. Stir and then return the fish to the pan and cook quickly – in theory it should all amalgamate into a rich brown sauce…

Probably should not have poked the mackerel around so much while cooking as maybe did not go as brown as should have done. Note bad – worth trying again as very simple and healthy.

Looks like we have a genuine Spanish recipe here.


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