Mackerel With Fennel, Olives, And Sun Dried Tomatoes
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil3 cloves
Garlic (smashed)1 small
Red Onion (thinly sliced)1 sprig
Thyme (fresh)1 sprig
Rosemary (fresh)1 pinch
Red Pepper FlakeDirections:
1
Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet with the garlic until fragrant, about 1 minute
2
Stir in the fennel and onions and cook until brown and tender, about 8 to 10 minutes
3
Add the thyme, rosemary, lemon and orange peel, pepper flakes, olives, and tomatoes
4
Season with salt and pepper and cook until herbs and zest are fragrant, about 3 minutes more
5
Transfer vegetables to a serving platter and cover with foil to keep warm
6
Wipe out the skillet
7
Make 1-inch diagonal slashes into the fishes' skin to prevent the mackerel from curling while cooking
8
Add the remaining olive oil to the skillet over high heat and season the mackerel with salt and pepper
9
Place fish skin side down in the skillet and cook undisturbed until crisp brown and a spatula can easily be slipped under the fish to flip, about 2 to 3 minutes
10
Turn the fish over and cook another 2 minutes, until just firm
11
Set on top of the fennel mixture and serve