9 February 2011

Simple Fish Fillet Tapas

Spanish seafood tapas are very popular in Andalucia, the famous chili garlic prawns or "Gambas al Pil Pil" probabaly spring to mind first followed by salt cod "bacalao" al Pil Pil or perhaps even seafood croquettes...

Fresh fish in Spain is a pure delight to go out and buy, an array of fish and shellfish are always on display in the pescaderia, a mind boggling selection thats sometimes, even with the best intentions you end up buying more than you anticipated - a kilo of in season mussels for lunch would be a good example! for this very simply yet delicious and extremly healthy tapas dish you need to be looking for those oily fish, the ones packed full of Omega3 like mackerel or sardines. Either will do for this recipe although if you decide on sardines get the biggest ones on the counter.

These tapas can be cooked and enjoyed straight away but we find its always best to prep the dish then leave it for a few hours to let the herbs work on infusing the olive oil. The dish will also keep refrigerated for 48 hours so if you make too much there will be some left for later! Also great as a starter served in terracotta cazuelas with a seperate side salad and of course, fresh crusty bread for mopping up the olive oil. Enjoy.


2 Medium fresh mackerel, filleted
500ml Extra virgin olive oil
4 Garlic cloves, peeled
1 Bay leaf
1 Small chili pepper
6 Black peppercorns

How to Cook: (6 - 8 tapas)

1. Wash the mackerel fillets and slice in half.

2. Add a splash of olive oil to a frying pan and fry the fillet pieces gently for 3 minutes each side.

3. Meanwhile halve the garlic cloves and slice the chili thinly.

4. Pour the olive oil into a dish or cazuela and add all the ingredients except the fish.

5. Once the fish is cooked lay on kitchen towel and leave to cool.

6. Once cool, add the fish to the rest of ingredients and turn the fillet pieces gently to ensure a good coating of oil.

7. Leave for 4 hours to let the oil infuse.

8. Serve with fresh bread.


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