Mackerel with Onions and Lemon

Steps

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1. 1
   Take the mackerel fillets and drizzle with lemon juice. Allow them to marinate briefly for a few minutes.
   ▶ ≈0:00
2. 2
   Slice the red onions thinly and add them to a pan with a generous amount of olive oil. Heat over medium flame.
   ▶ ≈1:17
3. 3
   Add fresh thyme (or dried) and pink peppercorns—at least 2 tablespoons—to the onions. Allow them to braise gently.
   ▶ ≈1:49
4. 4
   While the onions braise, pour additional lemon juice over them. Cover the pot and reduce the heat to low. Continue braising for about 10 minutes, adding a pinch of salt partway through.
   ▶ ≈2:37
5. 5
   Once the onions are done, remove them from the heat and adjust the temperature slightly to help them dry a little.
   ▶ ≈3:22
6. 6
   Heat a separate skillet with a little olive oil. Take the lemon-marinated mackerel fillets, coat them lightly with 00 flour, and place them skin-side down in the hot pan.
   ▶ ≈3:28
7. 7
   Make light shallow cuts along the fish skin—this helps it cook evenly and prevents curling. Start cooking skin-side down.
   ▶ ≈3:46
8. 8
   When the fish is nicely seared and cooked through, drizzle with a little more lemon juice and place the fillets on top of the braised onions.
   ▶ ≈4:19
9. 9
   Top the fish with more of the braised onions and a squeeze of fresh lemon juice. Turn off the heat immediately. Let the dish rest for a few minutes to allow the flavours to meld, but avoid letting it dry out.
   ▶ ≈5:18
10. 10
    Plate the dish and garnish with fresh lemon zest and chopped parsley. Adjust seasoning with salt as desired and serve.
    ▶ ≈6:17