Mackerel with vinaigrette
Instructions:
- Cut the fins from the fish with kitchen scissors. Cut out the gills.
- Slit the fish down the middle, leaving two halves joined by the head. Snip out the back-bone with scissors.
- Cut a small cross into the bottom of each tomato, then blanch them in a pot of boiling water for 30 seconds.
- Plunge into a bowl of iced water.
- Skin the tomatoes.
- Cut in half, scoop out the seeds, and cut into 1⁄4-inch cubes.
- Slit the dried chiles in half and remove the seeds.
- Finely shred the chiles.
- Put the diced tomato into a bowl, add the first quantity of olive oil, the shredded chiles, capers, and thyme sprigs.
- Season with salt and pepper.
- Loosen the black olive paste with most of the remaining olive oil.
- Place a large frying pan over medium heat, add a little oil, and put the fish in the pan skin –side down. Fry the fish for 3 minutes, or until golden underneath.
- Cook on the second side for 3 minutes, then transfer the fish to a serving plate, flesh facing upward. It should be golden and juicy.
- Pick the smallest leaves from the basil sprigs. Spoon the tomato vinaigrette over the fish, scatter with the basil leaves, then add a few spots of black olive paste.