For years, in the fishing port of Peterhead in northern Scotland, boats have been docking every day packed with fat, super-fresh mackerel. With their sustainable fishing methods and a healthy stock of fish, its fisheries have received an MSC certificate.
- Yield: 4 Servings
- Total Time: 1 25 Minutes
- 1 stale ciabatta (1 or 2 days old), cut into rough chunks
- 5 tbsp white wine vinegar
- 4 tomatoes, roughly chopped
- 11 red onion, finely chopped
- handful of basil leaves, roughly chopped
- 4 x 100-g/4-oz fresh mackerel fillets or 8 smaller mackerel fillets, skin on
- extra virgin olive oil
- groundnut (peanut) oil, for frying
- salt and pepper
- Put the chunks of ciabatta in a bowl and spoon over the white wine vinegar.
- Leave to marinate for at least 15 minutes. Add the tomatoes, red onion and basil and drizzle over some olive oil. Season with salt and pepper and mix well. Cover the bowl with cling film (plastic wrap) and set aside for 1 hour to give the flavours time to develop.
- Season the mackerel fillets with salt and pepper. Heat 2 tablespoons of groundnut (peanut) oil in a frying pan (skillet)over a high heat and lay the mackerel fillets in the pan in a single layer, skin-side down. After 1 minute, turn down the heat to medium-high and if the fillets start to curl up, push them down with a spatula without moving them around. Turn the fillets over after 2 minutes, fry for another 1 minute and then remove them from the pan.
- Serve the panzanella with the mackerel fillets on top, drizzled with a little olive oil.