Mackerel in Lemon Samfaina

Name: Mackerel in Lemon Samfaina
Yield: Serves four
Cuisine: Spanish
Ingredients: salt and ground black pepper; salt and ground black pepper; 1 bay leaf; 2 large mackerel, filleted, or 4 fillets; plain (all-purpose) flour, for dusting; 2 large mackerel, filleted, or 4 fillets; 1 large aubergine (eggplant); 1 large aubergine (eggplant); 30 ml/2 tbsp olive oil; lemon wedges, if serving cold; 2 garlic cloves, finely chopped; 1 large courgette (zucchini), sliced; 60 ml/4 tbsp olive oil; 1 large onion, chopped; 1 red and 1 green (bell) pepper, seeded and cut into squares; 800 g/1¾ lb ripe tomatoes, roughly chopped; 1 large courgette (zucchini), sliced; 1 red and 1 green (bell) pepper, seeded and cut into squares

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Samfaina is a sauce from the east coast of Spain and the Costa Brava. It shares the same ingredients as ratatouille and is rather like a chunky vegetable stew. This version is particularly lemony, to offset the richness of the mackerel.

Ingredients

2 large mackerel, filleted, or 4 fillets
plain (all-purpose) flour, for dusting
30

Europe
Spain
Fish course
Pescatarian
Mediterranean

Method

Make the sauce. Peel the aubergine, then cut the flesh into cubes, sprinkle with salt and leave to stand in a colander for 30 minutes.
Heat half the oil in a flameproof casserole large enough to fit the fish. Fry the onion over a medium heat until it colours. Add the garlic, then the courgette and peppers and stir-fry.
Add the tomatoes and bay leaf, p

Ingredients

Method

Photos