Mackerel with sauce vierge

Mackerel with sauce vierge

This is one of them 10 minutes recipes; quick, easy and delicious! ‘Sauce vierge’ sounds fancy (literally meaning Vrigin Sauce), but in fact it refers to a sauce where all the ingredients are raw; none of them are cooked. Feel free to replace the basil with coriander, parsley, mint or oregano, and don’t be afraid to mix and match with the herbs. Set your timers! And go!



2 servings




  • 2 mackerels, cleaned and filleted  

  • Handfull cherry tomatoes

  • 1 shallot

  • 1 garlic clove

  • 1/2 chilli or 1/2 teaspoon dried chilli flakes

  • 2 tablespoons basil

  • Juice from half a lemon

  • About 100 ml good quality olive oil

  • Salt

  • Freshly ground black pepper


  • Make the sauce: finely chop the shallot, tomatoes, basil and chilli (if using) and crush the garlic. Mix all the ingredients together, add the olive oil and lemon juice and bring to taste with salt and pepper.
    Season the fish with a bit of salt.  
  • Heat some oil in a pan. Once hot, place the filets skin-side down and press them down with your fingers. Once the skin is brown and crisp, turn the fish.
  • When cooked, place the fish on kitchen paper to remove any excessive oil.
  • Place the filets on serving plates and top with the sauce.
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