Ingredients

• 2 tbsp olive oil
• 1 red onion
• finely chopped
• 1 onion
• finely chopped
• 1 fennel bulb
• chopped
• 1 aubergine
• chopped
• 2 celery stalks
• sliced
• 1 tbsp tomato purée
• 50g/2oz capers
• 50g/2oz raisins
• soaked in 50ml/2fl oz red wine vinegar and drained
• 25g/1oz pine nuts
• toasted
• ½ red pepper
• finely chopped
• salt and freshly ground black pepper
• 4 x mackerel fillets
• 2 tbsp vegetable oil
• 100ml/3½fl oz light soy sauce
• 2 oranges
• juiced and zested
• 150ml/5 fl oz runny honey
• 1 red chilli
• finely chopped

Directions

• For the caponata
• heat the olive oil in a pan and fry the onions
• fennel
• aubergine and celery for seven minutes. Add the tomato purée and fry for another two minutes.
• Remove the mixture from the heat and place in a bowl. Add the capers
• raisins
• pine nuts
• pepper
• salt and freshly ground black pepper. Mix together until well combined.
• Rub the mackerel with oil and place skin-side down in a hot frying pan. Fry over a medium heat for 2-3 minutes on each side. Remove and set aside to drain on kitchen paper.
• For the sauce
• place all the ingredients in a pan. Stir over a low heat until warmed through.
• To serve
• divide the caponata between four plates. Place a piece of mackerel on each and cover with the sauce.