Recipe for Mackerel Fillets with Summer Vegetables

Prepare the mackerel fillets, cut them into sticks; sprinkle them with fish spices and pepper. Set aside.

Peel the vegetables, cut the eggplant into thin slices. Dice the fennel, slice the mushrooms finely, and cut the mini bell pepper into thin strips. Finely chop the shallot. Cook them separately (except for the mini bell pepper) in a little olive oil.

Cook the mackerel sticks in a little olive oil for about 1 minute on each side. Place them in the center of each plate drizzled with a little lemon juice. Arrange the small vegetables all around with strips of bell pepper, thyme flowers, and tarragon leaves. Season with salt, pepper, and drizzle with a little olive oil.

To finish, you will also find this recipe on my blog.