Wild seafood mackerel & garden greens harmony
Grilled mackerel meets foraged wild greens drizzled with lemon-olive oil and fresh herbs—seafood flavor dancing with earthy tones for a bite that whispers fields, sea, and sunshine.
Ingredients
- 1 kg wild greens (cleaned)
- 4 mackerel
- Salt
- Oregano
- Olive oil
- Lemon
Preparation for the Greens
- Clean the greens thoroughly, then place them in a bowl with plenty of water and a small cup of vinegar for 5 minutes to remove any small insects.
- Rinse the greens well, repeating 4-5 times until completely free of soil.
- In a large pot, bring plenty of water to a boil. Add the greens and press them down with a fork to ensure they are fully submerged.
- Boil for about 15-20 minutes, depending on your desired level of tenderness.
- Serve the greens warm, drizzled with olive oil and lemon juice.
Preparation for the Fish
- Clean the fish by gutting them, then, using a sharp knife, trim the small bones running along the outer side from the tail.
- Salt the fish inside and out, sprinkle with oregano, and let them rest for about 1 hour.
- Place the fish on a grill rack with a tray underneath to catch any juices, and bake in a preheated oven at 200°C (392°F) until golden on both sides. Be careful not to overcook to keep the fish moist.
- Serve warm alongside the wild greens.
Flavorful seafood crisp
Charred skin gives a satisfying crunch, while the mackerel’s tender flesh mingles with slightly bitter greens—each bite a contrast of texture and pure seafood joy.
Savory seafood herbal embrace
A splash of citrus, garlic, and olive oil lifts the dish; wild herbs add perfume—seafood freshness fused with garden aroma, simple yet deeply rooted.
This simple yet flavorful dish brings out the delicate, natural taste of mackerel paired with tender wild greens—a true taste of Mediterranean tradition and comfort. Enjoy!
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