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Mackerel Escabeche |
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| Serves 4 |
Prep 15 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
2 tbsp olive oil
1 onion, thinly sliced
1 fennel bulb, thinly sliced
2 small carrots, thinly sliced
3 bay leaves
1 tsp caster sugar
1 tsp fennel seeds
300ml white wine
2 large oranges, 1 zest peeled into strips, 2 juiced
3 tbsp white wine vinegar
8 mackerel fillets, skin on
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Heat the oven to 179C/ Fan
150C/ Gas 3. Heat the olive oil in a pan over a
medium-high heat, add the onion, fennel and carrots. As
soon as the vegetables start to sizzle, add the bay
leaves, sugar and fennel seeds, Season and fry for 2 mins.
Pour in the wine, orange juice, zest and vinegar, and
bring to the boil. Reduce the heat and simmer for 5
minutes. Scoop out the orange zest and discard.
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Lay the mackerel fillets,
skin-side up, in a baking dish, pour over the hot marinade
and cook in the oven for 4 - 6 mins or until just cooked
through. Serve warm or chilled.
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DAILY
DINNERS 
