Andalusian Seared Mackerel Breakfast Pintxo with Tomato Sofrito and Sherry Vinegar
A Sevillian-cafe morning pintxo — a small fillet of fresh mackerel quickly seared and rested over a slow Andalusian tomato sofrito on toasted GF country bread, finished with sherry vinegar, parsley and a pinch of pimentón de la Vera. Mackerel is among the densest natural sources of B12 — a single small fillet at breakfast covers several days' worth of the daily target.
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 100g (raw)fresh mackerel fillet, skin on (will yield ~70g cooked)
- 1slice (40g)gluten-free country bread
- 80gripe tomato, finely grated (skin discarded)
- 12gextra virgin olive oil (about 1 tbsp)
- 4gadditional olive oil for searing
- 1clove (3g)garlic, minced
- 8gyellow onion, finely diced
- 1/4tsp (0.5g)smoked pimentón de la Vera
- 1tsp (5g)sherry vinegar
- 1tbsp (3g)flat-leaf parsley, chopped
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Instructions
- 01
Heat 1 tablespoon of olive oil in a small saucepan over medium-low. Add the diced onion and cook 4 minutes until soft. Add the garlic and stir for 30 seconds.
- 02
Add the grated tomato, half the salt and the pimentón. Cook the sofrito for 8-10 minutes, stirring often, until the tomato thickens and looks glossy. Stir in the sherry vinegar. Off the heat.
- 03
While the sofrito cooks, pat the mackerel fillet dry and score the skin in 3 shallow diagonal cuts. Season both sides with the remaining salt and pepper.
- 04
Heat the additional teaspoon of olive oil in a small skillet over medium-high. Lay the mackerel skin-side down and press lightly with a spatula for the first 30 seconds. Cook 3 minutes until the skin is crisp, then flip and cook 90 seconds more. Rest the fillet on a plate for 2 minutes.
- 05
Toast the bread until golden. Spoon the warm sofrito over it.
- 06
Lay the mackerel fillet on top of the sofrito, scatter parsley, finish with a crack of black pepper and a small drizzle of any pan oil.
Nutrition (per serving)
- Calories
- 425kcal
- Protein
- 22g
- Carbs
- 24g
- Fat
- 27g
- Fiber
- 3g
- Selenium
- 38mcg
- Zinc
- 1.5mg
- Iron
- 2.4mg
- B12
- 11mcg
- Iodine
- 27mcg
- Sodium
- 490mg