Spaniards love oily fish, including mackerel, sardines, tuna, bonito and anchovies; and their tangy, slightly spicy Romesco sauce is a great accompaniment to any of these (see video below). I love blue mackerel for their thin plate-sized fillets and gorgeous edible patterned skin. The thin fillets only need a few minutes in a hot pan, any more and they’ll become dry. Cook them skin side down for most of the time, then turn them and cook the flesh side for just a minute or so, they’ll continue to cook in the residual heat so take them out of the pan just before you think they’re ready. Serve with a glass of Oloroso, like Lustau’s Don Nuño, to complete your vicarious trip to Spain.
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