This mackerel recipe is ready in minutes. Just add a side of rice or salad and dinner is on the table!
Rinse the filets in running water and dry them well with paper towels.
Spread 1 tsp salt on a plate. Place the filets, skin side down, on the plate. Sprinkle the remaining salt on the exposed side of the filets, then sprinkle the spices on.
Place the saffron in a small cup and pour 2 Tbsp of boiling water over it.
Heat a pan large enough to hold all the filets on high heat.
Add the oil, then add the filets, skin side down. Cook for 3 minutes and flip the filets.
Scatter the raisins around the filets. When they begin to swell, pour the vermouth and saffron into the pan.
Remove from heat. Spread the almonds on the fish and let rest another 2 minutes to finish cooking.
Serve the mackerels with a splash of olive oil.