I bought Spanish mackerel and was looking for a  new recipe. I love white fish marinated with carrot and tomato, so I tried this recipe Escabèche by David Swain. It’s really tasty and light.

1 medium carrots, cut into 2-inch lengths
2 tbsp. olive oil, plus more for frying
1 large shallots, thinly sliced
2 thyme sprigs
1 bay leaves
1 large garlic clove, thinly sliced
2 tbsp. red wine vinegar
Salt and freshly ground pepper
Two 6-ounce skin-on Spanish mackerel fillets

Using a mandolin, cut the carrots into thin strips. In a small skillet, heat  tbsp. of the olive oil. Add the carrots, shallots, thyme sprigs, bay leaves and garlic and cook over moderate heat until the vegetables are softened, about 5 minutes. Remove from the heat. Stir in the vinegar and season with salt and pepper. Let stand for 10 minutes.

In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering. Season the mackerel fillets with salt and pepper and add them to the skillet skin-side down. Cook over high heat until the skin is browned and crisp, about 4 minutes. Turn and cook the fillets for 1 minute longer, until almost cooked through.

Transfer the fillets to a large, shallow glass or ceramic dish, skin side up. Top with the vegetables and their marinade. Let stand at room temperature for 3 hours, occasionally spooning the marinade over.

Discard the thyme sprigs and bay leaves. Arrange the mackerel on plates and spoon the vegetables and their marinade on top.