Spanish Mackerel With Almond Caper Butter Recipe

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Spanish Mackerel With Almond Caper Butter
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  1. In a small sauté pan, dry roast the almonds over low heat for about 3-5 minutes until golden, then remove from heat and let cool.
  2. Pulse the almonds to a smaller uniform size, almost like coarse sand, in a food processor.
  3. Place softened butter in a bowl, and whip until pale.
  4. Chop up the capers to a fine mince and add to the bowl with almonds, fresh parsley and lemon juice.
  5. Stir with a spatula or spoon to mix thoroughly. Season to taste.
  6. Roll out a sheet of cling wrap on a flat surface.
  7. Spoon out some of the butter mixture in a long line. Cover with cling wrap and gently roll into a log about an inch and a half in diameter.
  8. Secure the ends by tying in a not. Refrigerate for about an hour until firm.
  9. In a colander, place eggplant slices and toss with salt, about a tablespoon. Let stand for 30 minutes to draw out all the liquids. Drain.
  10. In a sauté pan, drizzle some olive oil and heat over a medium flame.
  11. Pan fry the vegetables until evenly toasted on all sides, about 3-5 minutes. let drain over kitchen towels.
  12. In a sauce pan, add onions and garlic and toss until tender, about 3-5 minutes.
  13. Add peeled tomatoes and bring to a boil. Lower heat and let simmer for 30-45 minutes stirring occassionally. This slowly brings out the fruit sugars.
  14. Add the fresh herbs when the tomatoes have reduced by half. Season to taste.
  15. Ladle the sauce in a small baking pan. Spread evenly.
  16. Now layer the vegetables in rows.
  17. Cover with parchment or wax paper and bake in oven 200C for 10-15 minutes.
  18. Place fillet in a bowl. Drizzle with olive oil and lemon juice. Then season with salt and pepper.
  19. Heat sauté pan over medium heat. Add a little olive oil.
  20. Lay fish one side and lower heat. Sear each side for one minute. Fish cooks easily, so keep an eye on how long it is over the fire. A protein food, it tends to get tough the longer it stays over heat.
  21. Lay the ratatouille neatly in the center of the plate. Add a bit of the tomato sauce.
  22. Place the seared Tanigue on top of the ratatouille.
  23. Top with a slice of almond caper butter. You can garnish it with a chive.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 573.49 Kcal (2401 kJ)
Calories from fat 436.38 Kcal
% Daily Value*
Total Fat 48.49g 75%
Cholesterol 155.7mg 52%
Sodium 219.01mg 9%
Potassium 855.67mg 18%
Total Carbs 9.01g 3%
Sugars 3.71g 15%
Dietary Fiber 3g 12%
Protein 25.81g 52%
Vitamin C 43mg 72%
Vitamin A 0.9mg 30%
Iron 11.3mg 63%
Calcium 76.3mg 8%
Amount Per 100 g
Calories 192.65 Kcal (807 kJ)
Calories from fat 146.59 Kcal
% Daily Value*
Total Fat 16.29g 75%
Cholesterol 52.3mg 52%
Sodium 73.57mg 9%
Potassium 287.45mg 18%
Total Carbs 3.03g 3%
Sugars 1.25g 15%
Dietary Fiber 1.01g 12%
Protein 8.67g 52%
Vitamin C 14.5mg 72%
Vitamin A 0.3mg 30%
Iron 3.8mg 63%
Calcium 25.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.9
  • 16

Good Points

  • saturated fat free,
  • low sodium

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