Home › The World's Kitchen › Spanish Mackerel, Aux Fines Herbes

Spanish Mackerel, Aux Fines Herbes

Neatly trim, cut the head off of a two-pound fresh Spanish mackerel. Split in two, remove the spinal bone. Season with half teaspoon salt and two saltspoons white pepper. Lightly wet with a little milk, roll in flour. Heat one and a half tablespoons butter in a frying pan, place in the fish and fry for six minutes on each side. Lift up with a skimmer, dress on a hot dish. Squeeze the juice of half a small lemon over. Dredge over a half teaspoon freshly chopped parsley, a quarter teaspoon chopped chervil and a quarter teaspoon chopped chives. Pour the butter from the pan over the fish and serve.