Pan-fried mackerel with caponata
Method
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For the caponata, heat the olive oil in a pan and fry the onions, fennel, aubergine and celery for seven minutes. Add the tomato purée and fry for another two minutes.
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Remove the mixture from the heat and place in a bowl. Add the capers, raisins, pine nuts, pepper, salt and freshly ground black pepper. Mix together until well combined.
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Rub the mackerel with oil and place skin-side down in a hot frying pan. Fry over a medium heat for 2-3 minutes on each side. Remove and set aside to drain on kitchen paper.
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For the sauce, place all the ingredients in a pan. Stir over a low heat until warmed through.
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To serve, divide the caponata between four plates. Place a piece of mackerel on each and cover with the sauce.
Ingredients
For the caponata
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 1 onion, finely chopped
- 1 fennel bulb, chopped
- 1 aubergine, chopped
- 2 celery stalks, sliced
- 1 tbsp tomato purée
- 50g/2oz capers
- 50g/2oz raisins, soaked in 50ml/2fl oz red wine vinegar and drained
- 25g/1oz pine nuts, toasted
- ½ red pepper, finely chopped
- salt and freshly ground black pepper
For the mackerel
- 4 x mackerel fillets
- 2 tbsp vegetable oil
For the sauce
- 100ml/3½fl oz light soy sauce
- 2 oranges, juiced and zested
- 150ml/5 fl oz runny honey
- 1 red chilli, finely chopped
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