This tasty mackerel recipe from Tommi's travels around Spain is jam-packed with Mediterranean flavour
Serves 4
1. To make the escabeche, pour the extra virgin olive oil into a hot frying pan and cook the garlic and onions over a low heat until softened and lightly coloured, stirring regularly. Stir in the stock, sherry vinegar, bay leaves, chilli and saffron. Bring to the boil, then reduce the heat and simmer for around 10 minutes. Stir in the raisins and olives.
2. While the sauce is cooking, prepare the mackerel. Cut each mackerel fillet in half lengthways and dust in seasoned cornmeal. Heat 2 tbsp of the olive oil in a large, non-stick frying pan and cook the mackerel fillets in two or three batches for just 1 - 2 minutes on each side, adding extra oil if necessary. Drain on kitchen paper and transfer to a shallow dish.
3. Spoon the escabeche over the mackerel fillets and leave to infuse for half an hour. Sprinkle the pine nuts over, scatter with a little chopped flat leaf parsley, if liked, and serve with lots of crusty bread to mop up the deliciously piquant juices.
© Thomasina Miers
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