Pan-Seared Mackerel with Spanish Ensaimada Crust
A twist on traditional ensaimada, this Spanish pastry is transformed into a crunchy crust for pan-seared mackerel. The combination of flavors and textures is a true delight.
Ingredients
- ●4 Mackerel fillets
- ●1 Spanish ensaimadachopped into crumbs
- ●2 tbsp Olive oil
- ●1 tsp Lemon juice
- ●to taste Salt
- ●to taste Pepper
- ●1 tsp Chopped parsley
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the mackerel fillets with salt and pepper.
- 3
Heat olive oil in an oven-safe skillet over medium-high heat.
- 4
Sear the mackerel fillets for 2-3 minutes on each side, then transfer the skillet to the preheated oven.
- 5
Bake for 8-10 minutes, or until cooked through.
- 6
While the mackerel is cooking, mix the chopped ensaimada crumbs with a pinch of salt and a squeeze of lemon juice.
- 7
Remove the skillet from the oven and top each mackerel fillet with the ensaimada mixture.
- 8
Return the skillet to the oven and bake for an additional 2-3 minutes, or until the ensaimada crust is golden brown.
- 9
Remove the skillet from the oven and sprinkle with chopped parsley.
- 10
Serve the pan-seared mackerel immediately.