INGREDIENTS
- 1¼ lb mackerel fillets
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp sweet paprika
- 6 tbsp extra-virgin olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 2 carrots, sliced into thin rounds
- 1 small red bell pepper, thinly sliced
- 1 small orange or yellow bell pepper, thinly sliced
- 5 large thyme sprigs
- 3 garlic cloves, minced
- ½ cup dry rosé or white wine ½ tsp sherry vinegar
INSTRUCTIONS
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Season mackerel with salt, black pepper, and paprika. Leave at room temperature while preparing vegetables.
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Warm large skillet over medium heat. Add 5 tablespoons oil. Add leeks, carrots, bell peppers, and thyme, cooking until they soften, about 10 minutes. Add garlic, stirring gently, and cook 2 minutes. Add wine and cook until most liquid has evaporated, about 7 minutes. Season to taste with salt, pepper, and sherry vinegar. Transfer to serving platter.
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Wipe skillet with paper towel, add remaining oil and set over high heat. When hot, add mackerel in one layer, skin side down. Cook 3 minutes, then flip and cook 1 to 2 minutes longer, until cooked through. Transfer to platter and spoon vegetables on top. Serves 4.
