CookEat Recipe

Spanish Mackerel, Aux Fines Herbes

Name: Spanish Mackerel, Aux Fines Herbes
Ingredients: 1 Spanish mackerel — ONE whole fresh Spanish mackerel, approximately TWO POUNDS before head and backbone removal; split into TWO side halves.; 0.5 Teaspoon Salt — Salt; source unit: teaspoon; 2 Saltspoon (source measure) White pepper — White pepper; source unit: saltspoon; 1.5 Tablespoon Butter — Butter for frying; source unit: tablespoon; 0.5 Lemon — Juice squeezed from ONE HALF of a small lemon; juice volume unspecified.; 0.5 Teaspoon Parsley — Chopped parsley; source unit: teaspoon; 0.25 Teaspoon Chervil — Chopped chervil; source unit: teaspoon; 0.25 Teaspoon Chive — Chopped chives; source unit: teaspoon; Milk — Milk; Flour — Flour

Split and boned Spanish mackerel floured in milk, pan-fried with lemon and fine herbs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1204. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Cook fish to verified 70°C endpoint; handle pan butter as cooked fish fat and serve promptly. Limites : Cleaned fish yield, thickness, milk/flour uptake, retained butter, lemon-juice volume and portions are unmeasured. Two halves come from ONE fish.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Remove head, split fresh mackerel into two halves and lift spinal bone. Season both halves.
Step 2
Moisten in a little milk and coat with flour. Fry in 1.5 tbsp butter, printed 6 min per side, checking fish at 70°C.
Step 3
Arrange fish on hot dish; sprinkle with half lemon juice and measured herbs. Pour the same cooked pan butter over; serve promptly.

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