Mackerel With Date Aubergine Preserved Lemon Relish Recipes

Steps:

• Cut lemons lengthwise into eighths; remove seeds. Thinly slice crosswise into pieces (you should have about 1 1/2 cups).
• Heat oil in a large skillet over medium-high until shimmering. Add fennel, onion, fennel seeds, and a large pinch of salt. Reduce heat to medium; cook, stirring occasionally, until mixture is softened and just beginning to turn golden, 10 to 12 minutes. Add lemons, honey, and 1/3 cup water. Increase heat to high and bring to a boil; cook until reduced to a jammy consistency and liquid is almost completely evaporated, 4 to 5 minutes more. Transfer to a bowl; let cool completely. Refrigerate in an airtight container up to 5 days.

Steps:

• Preheat oven to 400 degrees. Stir to combine butter and 2 tablespoons date syrup in a small bowl. Brush the exterior of each fish with butter mixture until well coated. Season the cavities and exteriors of each fish with salt and pepper.
• Heat a large grill pan over medium-high. Cook fish, turning once, until lightly charred, 2 to 3 minutes per side. Transfer fish to a parchment-lined baking sheet and roast until fish is cooked through, 12 to 15 minutes.
• Place tomatoes, chopped cilantro, dates, oil, lemon zest and juice, cumin, paprika, red-pepper flakes, and remaining 2 teaspoons date syrup in a medium bowl. Season with salt and pepper. Mix until thoroughly combined.
• To serve, transfer fish to a large platter and top with tomato-cilantro mixture. Garnish with cilantro sprigs and lemon rounds.

Steps:

• Make the oil: In a small saucepan over medium heat, warm the olive oil and lemon zest until you see the first tiny bubble appear on the side of the pan. Immediately turn off heat. You don't want the mixture to simmer.
• Let infuse for at least 20 minutes (and preferably an hour) before using; you do not have to strain it. Oil can be made up to a month in advance. Store in a sealed jar at room temperature.
• When ready to prepare the fish, heat oven to 425 degrees. Place the basil leaves on a rimmed baking dish and arrange fish on top. Sprinkle fish with salt and pepper, then drizzle the lemon oil over the fillets. Top with olives. Scatter tomatoes around the pan.
• Roast until the fish is just cooked through, 5 to 7 minutes for thin fillets and up to 12 minutes for thick fillets.
• Cut naked lemon into wedges. Serve fish drizzled with more lemon oil, garnished with lemon wedges and torn basil leaves.