Spanish Mackerel in Classic Escabeche

Pat the Spanish mackerel fillets dry with paper towels. In a shallow dish, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each mackerel fillet lightly in the seasoned flour, shaking off any excess.

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Once hot, pan-fry the mackerel fillets for 3-4 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate.

Reduce the heat to medium. Add 1/4 cup fresh olive oil to the same skillet. Add the sliced onion and julienned carrot, cooking for 5-7 minutes until softened but not browned.

Stir in the sliced garlic and cook for 1 minute more until fragrant. Do not let the garlic brown.

Pour in the white wine vinegar and dry white wine. Bring the mixture to a gentle simmer and cook for 3-5 minutes, allowing the alcohol to cook off and the flavors to meld. Season the escabeche sauce with additional salt and pepper to taste.

Carefully place the cooked mackerel fillets into the simmering escabeche sauce, ensuring they are submerged. Remove from heat and let the fish cool in the sauce to room temperature.

Transfer the mackerel and escabeche to a non-reactive container, cover, and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop. Garnish with fresh chopped parsley before serving.