Ingredients

Steps

• Heat olive oil in a pan and fry onions, fennel, aubergine, and celery for seven minutes.
• Add tomato puréé and fry for another two minutes.
• Remove mixture from heat and combine with capers, raisins, pine nuts, and seasoning in a bowl.
• Rub mackerel with oil and fry skin-side down in a hot pan for 2 to 3 minutes per side.
• Remove fish and drain on kitchen paper.
• Stir soy sauce, orange juice, zest, honey, and chilli in a pan over low heat until warm.
• Divide caponata between plates, top with mackerel, and cover with sauce.