best pan for fish

Mackerel Escabèche

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4 1x


  • 4 x 300g (10.5oz) mackerel fillets, with the skin on
  • 100g (3.5oz) shallots (finely sliced)
  • 60g (2.1oz) baby carrots (peeled and sliced)
  • 3 cloves of crushed garlic
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 3 whole star anise
  • 1 good pinch of saffron strands
  • 100 ml (.21 pint) white wine
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon white wine vinegar
  • 200 ml (.42 pint) olive oil
  • chopped parsley


  1. First, thinly slice the banana shallots, then separate all the rings, discarding any broken pieces. Peel and slice the carrots thinly – 2mm thick.
  2. Place a saucepan on a medium heat and add one tablespoon of the olive oil. Then add the garlic, shallots, and carrots together with the, saffron, and spices. Cook for 2–3 minutes with no colour.
  3. Add the white wine, white wine vinegar, and balsamic to a pan, bring to a simmer and cook for 4 minutes before whisking in the olive oil.
  4. Remove any pin bones from the mackerel and and season them with salt and pepper. Heat some olive oil in a pan and sear the mackerel till the skin is crispy and golden. Add the mackerel to the liquor and poach for 2-3 mins. Add the freshly chopped parsley and serve.


Alternative fish – Snapper, Sardines, mullet