BROILED BOSTON MACKEREL WITH SPRING HERB SALAD AND SUGAR SNAP PEAS

BROILED BOSTON MACKEREL WITH SPRING HERB SALAD AND SUGAR SNAP PEAS image

Categories Fish

Yield 4 Servings

Number Of Ingredients 15

FOR THE MACKEREL:
2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
4 1-pound Boston mackerel or black sea bass fillets, rinsed and patted dry
Kosher salt
Freshly ground black pepper
FOR THE HERB SALAD:
1½ packed cups fresh mixed herbs, such as parsley, basil, mint, celery leaves, lovage and tarragon
6 ounces sugar snap peas, trimmed and thinly sliced lengthwise
5 small radishes, thinly sliced
3 scallions, white and green parts, trimmed and thinly sliced lengthwise
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Coarse sea salt or kosher salt
Freshly ground black pepper.

Steps:

1. To make mackerel: preheat broiler. In a small bowl, whisk together olive oil and lemon zest. Place mackerel skin-side down on a baking sheet. Season with salt and pepper; spoon lemon oil over tops. Broil mackerel until white and flaky, about 4 minutes. 3. To make salad: in a bowl combine herbs (tear large leaves into smaller pieces), peas, radishes and scallions. Add oil and lemon juice; toss to combine. Season with salt and pepper. Place one fish fillet on each of four plates. Arrange herb salad on top of fillets and serve.