Mackerel with saffron vinaigrette


by: Josey

Sometimes I make this dish without the pancetta but with a little saffron instead. You brush the mackerel fillets with oil and a few saffron threads, then season them with salt. Heat a pan and add a little oil. When it is hot, put in the fish, skin side down, pressing it down so that all the skin comes into contact with the pan. Don't fiddle with it, just leave it for three or four minutes, until the skin turns golden, and you will see the flesh starting to turn white, rather than translucent. Once the flesh has turned white almost to the top, turn the fillets over and finish them off very briefly on the other side for about a minute. This is a dish of hot fish with a cold salad, which is why you need to choose fairly robust leaves, such as arugula. Note: if you are using saffron vinaigrette that you have made earlier and kept in the fridge, warm it up in a pan (but don't let it boil) before using it, to bring out the flavor.


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serves: 4

2 large mackerel (each about 3 ounces)

8 slices thin of pancetta or Parma ham

4 handfuls of mixed green salad (leaves)

2 tablespoons Giorgio's vinaigrette

3 tablespoons Saffron vinaigrette

bunch of chives, cut into short lengths

salt and pepper

Nutrition Facts
Mackerel with saffron vinaigrette

Servings Per Recipe: 4

Amount per Serving

Calories: 244

  • Total Fat: 22 g
  •     Saturated Fat: 6 g
  •     Trans Fat: 0 g
  • Cholesterol: 43.9 mg
  • Sodium: 197.2 mg
  • Total Carbs: 1.8 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 0.9 g
  • Protein: 9.9 g

how is this calculated?

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1.  Take one of the mackerel and cut down either side of the central bone, so that you can remove this "panel" completely, leaving you with 2 small, boneless fillets. Repeat with the other mackerel. You don't need to season the fish, as there will be enough saltiness from the pancetta.

2.  Wrap each fillet completely in pancetta, without overlapping it. Cut each fillet crosswise, at an angle, into 2 or 3 pieces depending on the size of the fillet.

3.  Place a nonstick frying pan on the burner until it is moderately hot, but don't add any oil. Put in the fish °°parcels°° and cook until the pancetta is crisp and golden on each side (about 3 to 4 minutes in all).

4.  While the fish is cooking, quickly season the salad leaves, toss with Giorgio's vinaigrette and arrange in the center of your serving plates.

5.  Carefully remove the fish "parcels" from the pan, then dip them into the Saffron vinaigrette and toss them around gently, and arrange them around the salad. Drizzle over the rest of the Saffron vinaigrette and sprinkle with the chives.

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