Fried mackerel with fennel garnish

Ingredients:

• 4 mackerel fillets (170 g) with skin
• 2 medium fennel bulbs, halved and thinly sliced
• 1/3 cup coarsely chopped sun-dried tomatoes in oil
• 4 tbsp olive oil (portions)
• 1 small red onion, thinly sliced
• 3 crushed cloves of garlic
• 1 sprig of fresh thyme
• 1 sprig of fresh rosemary
• 2 strips lemon peel (about 4 cm long)
• 2 strips of orange peel (about 4 cm long)
• A pinch of red pepper flakes
• 1/3 cup olives
• 1/4 cup parsley
• Salt and ground black pepper

Preparation:

1. In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil with the garlic until fragrant, about 1 minute. Add the fennel and onion and cook until browned and tender, about 8-10 minutes.
   
   Add the thyme, rosemary, lemon and orange zest, pepper flakes, and tomatoes. Season with salt and pepper and cook until the herbs and zest release their aromatic oils, about 3 more minutes. Transfer the vegetables to a serving platter and cover with foil to keep warm.
2. Wipe out the pan.
   
   Make 2.5 cm diagonal slits in the fish skin to prevent the mackerel from curling during cooking. Add the remaining oil to the pan and heat over high heat. Season the fish with salt and pepper.
   
   Place the fillet skin-side down in the pan and fry, undisturbed, for about 2-3 minutes, until crispy and golden brown, and you can easily slide a spatula underneath the fish to flip it. Flip the fish and cook for another 2 minutes, until the meat is firm.
   
   Place the fried fish fillet on top of the vegetables. Chop the olives and parsley, sprinkle them over the fish, and serve.