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Pan-fried mackerel with caponata

Pan-fried mackerel with caponata

Pan-fried mackerel is a quick and delicious, all served with an easy caponata recipe.


For the caponata
For the mackerel
For the sauce
  • 100ml/3½fl oz light soy sauce

  • 2 oranges, juiced and zested

  • 150ml/5 fl oz runny honey

  • 1 red chilli, finely chopped

Preparation method

  1. For the caponata, heat the olive oil in a pan and fry the onions, fennel, aubergine and celery for seven minutes. Add the tomato purée and fry for another two minutes.

  2. Remove the mixture from the heat and place in a bowl. Add the capers, raisins, pine nuts, pepper, salt and freshly ground black pepper. Mix together until well combined.

  3. Rub the mackerel with oil and place skin-side down in a hot frying pan. Fry over a medium heat for 2-3 minutes on each side. Remove and set aside to drain on kitchen paper.

  4. For the sauce, place all the ingredients in a pan. Stir over a low heat until warmed through.

  5. To serve, divide the caponata between four plates. Place a piece of mackerel on each and cover with the sauce.

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