Fish (mackerel) Recipe

Prepare and season fish

Pat mackerel fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dust each fillet with the 2 tbs flour, shaking off excess.

Pan-sear fillets

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add fillets skin-side down and sear 2–3 minutes without moving until skin is crisp and golden. Flip carefully and sear 1 minute on the flesh side just to develop color; the fish will finish cooking in the sauce. Transfer fillets to a plate and set aside.

Sweat aromatics

In the same skillet, reduce heat to medium and add remaining 2 tbs olive oil if pan is dry. Add the finely diced onion and a pinch of salt. Cook, stirring, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and grated carrot and cook 1–2 minutes until fragrant.

Build sauce

Stir in 2 tbs tomato paste and cook 1 minute to caramelize. If using, pour in 60 ml red wine to deglaze the pan and let it reduce by half (about 1–2 minutes). Add the 400 g crushed tomatoes, 120 ml hot water or fish stock, 1 tsp dried oregano, 1 tsp smoked paprika, 1 bay leaf, 1/2 tsp sugar, 3/4 tsp salt and 1/4 tsp black pepper. Stir to combine.

Simmer

Bring sauce to a gentle simmer, then lower heat to maintain a low simmer. Cook uncovered for 10 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust seasoning if needed.

Finish sauce with lemon

Stir in 1 tbsp lemon juice to brighten the sauce and discard the bay leaf.

Poach fish in sauce

Return the seared mackerel fillets to the skillet, placing them skin-side up or down depending on preference (skin side up keeps skin crisper; skin down gives presentation). Spoon sauce over the fish to nearly cover. Cover the skillet and simmer gently for 4–6 minutes, until the fish is cooked through and flakes easily with a fork (internal temperature around 60–63°C / 140–145°F).

Rest and garnish

Turn off the heat and let the skillet rest, covered, 2 minutes. Taste sauce one more time and adjust salt or lemon if needed. Sprinkle chopped parsley over the fish, drizzle with 1 tbs extra-virgin olive oil if using, and serve with lemon wedges.