This dish is best prepared a day ahead to allow the flavours to mingle. To serve warm the next day, microwave on high for about 3 minutes.
ingredients
serves 4
4 mackerel, about 12 ounce each, cleaned
3 onions, peeled, 1 finely chopped,
2 finely sliced
salt and pepper
3 garlic cloves, peeled and crushed
2 lemons, 1 thinly sliced, 1 squeezed to extract the juice
3 tbsp olive oil
1 red pepper, cored, deseeded and finely sliced into rings
5 black peppercorns
2 bay leaves
1/4 pint white wine vinegar
method
1. Rinse the mackerel and pat dry with kitchen paper. Put into a large, shallow container and sprinkle inside and out with the chopped onion, a little salt and one third of the garlic. Scatter over the lemon slices, pour over the lemon juice and season generously with pepper. Cover and leave to marinate in the fridge for at least 2 hours.
2. Heat 1 tbsp of the olive oil in a skillet, add the sliced onions and fry over a low heat for 5 minutes to soften, stirring regularly. Add the remaining garlic and the red pepper and cook for a further 3 minutes.
3. Add the peppercorns, bay leaves, wine vinegar and 1/4 pint water. Bring to the boil, then lower the heat and simmer for about 10 minutes until the liquid is reduced by one third. Set aside.
4. Drain the mackerel. Heat the remaining 2 tbsp of oil in a large heavy-based skillet. Add the mackerel and fry for 8 - 10 minutes, turning as needed, until the fish is tender and lightly browned.
5. Return the mackerel to a shallow dish and pour over the vinegar and pepper mixture. Serve warm, or cool and chill.
