Fish(mackerel) Recipe

Prepare and season fish

Pat the mackerel fillets dry with paper towel. Sprinkle both sides with 1.5 tsp kosher salt and 1/2 tsp black pepper. Drizzle 2 tbs olive oil over the fillets and rub gently to coat. Cut the lemon in half and squeeze half the lemon over the fish; reserve the other half for serving.

Pan-sear (finish in sauce)

Heat a large skillet over medium-high heat until hot. Add a thin film of oil or use 1 tbs of the olive oil if needed. Place the mackerel fillets skin-side down and cook 2–3 minutes until skin is crisp and browned. Flip carefully and cook 1 minute on flesh side—fish should not be fully cooked through. Remove fillets to a plate and keep warm; they will finish cooking in the sauce.

Sweat aromatics

Using the same skillet (wipe out if burnt, leave any brown bits), add 2 tbs extra virgin olive oil and warm over medium heat. Add the finely chopped onion and a pinch of salt and cook 6–8 minutes, stirring occasionally, until the onion is soft and translucent but not browned. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 1 tbs tomato paste and cook 1 minute to caramelize slightly. Pour in the 14 oz crushed tomatoes and 1/2 cup stock, then add 1 tsp dried oregano, 1/2 tsp sugar, 1 bay leaf, 1 tsp salt and 1/2 tsp black pepper. Bring the mixture to a gentle simmer, then reduce heat to medium-low and simmer uncovered 10 minutes to thicken slightly, stirring occasionally.

Finish sauce and return fish

Stir in 2 tbs chopped parsley and 2 tbs torn basil. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if the tomatoes are acidic. Nestle the seared mackerel fillets skin-side up into the simmering sauce. Spoon some sauce over the flesh. Cover the skillet and poach gently 5–6 minutes, until the fish flakes easily and reaches an internal temperature of about 135–145°F (depending on desired doneness). Remove the bay leaf before serving.

Serve each fillet with spoonfuls of tomato sauce, a squeeze of the remaining lemon half, and garnish with extra chopped parsley. Offer crusty bread or steamed rice on the side to soak up the sauce.