Mackerel with Mustard

Mackerel with Mustard
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 8

    mackerel fillets (allow 2 per person)

  • strong mustard

  • 1 cup
    (250 mL)

    breadcrumbs or white flour

  • 1

    onion, thinly sliced

  • 1 Tbsp.
    (15 mL)

    dried thyme

  • 5

    dried bay leaves

  • 3 Tbsp.
    (45 mL)

    olive oil

  • Salt and pepper to taste


Thaw the fillets a day before needed. Spread a generous coating of strong mustard on the fillets, then sprinkle with either breadcrumbs or flour.

Heat the oil in a fairly deep frying pan and cook the onion slices over medium heat until softened. Add the thyme and bay leaves.

Add the mackerel fillets. Season with salt and pepper. Cook about 5 minutes per side.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007