Mackerel With Fennel And Onion Sofrito

1. 1

   Season the fish with salt about an hour in advance of when you want to prepare them. This is a Japanese technique for preparing fish and if anyone knows how to prepare fish it is the Japanese.

2. 2

   Place a large saute pan over medium heat and add enough olive oil to generously coat the bottom of the pan. A little more then a thin layer. Add the onions and fennel. Season them with a heavy pinch of salt and a few grinds of pepper.

3. 3

   Take you time and cook the onions and fennel until soft. If they take on a little color that is fine but don't brown them too heavily. In the end you want this to be gooey.

4. 4

   Add the white wine and let it reduce to a couple of tablespoons. Add the tomato pulp and cook the sofrito until the liquid is almost all absorbed. Remove from the heat.

5. 5

   Set your oven rack so it is about 4 to 6 inches from the broiler and heat the broiler. Place the filets on an oiled sheet tray and season them with white pepper.

6. 6

   Place the fish in the oven. Set a timer for 4 minutes and broil the fish.

7. 7

   Place the sofrito over medium heat. Stir in the olives, currants and pine nuts. Keep the sofrito warm. At the end of four minutes check the fish for doneness. I did this recipe twice and the 1/2 inch thick filets took 4 minutes both times, but everyone's oven is different. Cook them 2 minutes longer if you need to.

8. 8

   Plate them and serve immediately.

* Per serving · 4 servings · Values may vary.