Here’s a delicious and simple way of serving and eating wild mackerel: simply seared, over a chunky, veggy-packed, spicy tomato sauce. Not only does it make for a tasty, hearty meal, it’s also very pretty!
For the sauce: Heat a pot drizzled with olive oil. Sauté together chopped onions (1 large), minced carrots (3 carrots) and minced garlic (3 cloves), over medium-high heat; salt and pepper. When the onions are tender, add a pint of organic cherry tomatoes (whole); lowering the heat to medium-low, simmer until most (but not all) of the tomatoes have burst, softened and cooked down. Add 2 bay leaves. Chop up pitted Kalamata olives (I used a little less than a half cup), and add to the sauce. Here, add a store-bought, natural (i.e. no added sugar) arrabbiata sauce (I personally like Mario Batali’s arrabbiata sauce, which comes in a jar). Simmer on low until heated. Stir in a handful of finely chopped basil.
For the mackerel:
Salt and pepper both sides of the filets.
In a non-stick pan, heat a drizzle of olive oil. Lay down the filets, skin-side down, and sear for about 6 minutes, or until the skin is crispy, on medium high heat. Turn over, and cook for another 3 minutes. Take off the heat, and let it rest for a few minutes.
Pour the tomato sauce in a bowl, and gently place the mackerel filet on top. Garnish with a few fresh basil leaves. Enjoy! x