Crispy-skinned Spanish mackerel with piperade Recipe - Los Angeles Times

Name: Crispy-skinned Spanish mackerel with piperade Recipe - Los Angeles Times
Ingredients: 1 large red bell pepper; 1 large yellow bell pepper; 2 tomatoes; 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for cooking the fish; 2 whole cloves garlic, peeled; 1/2 sweet onion, finely diced; 1 pinch chile flakes; 4 ounces finely diced dry Spanish chorizo, scraps reserved; 1 ounce tomato paste; 1 cup lobster, vegetable or chicken broth; 1 small bunch basil, leaves picked and cut into ribbons (stems reserved); 1 small bunch opal basil, leaves picked and cut into ribbons (stems reserved); Salt and pepper, to taste; 4 (5-ounce) fillets Spanish mackerel, skin on

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Good things come in small packages. Sardines and mackerel are proof of this adage. These are fish for the converted, fish for people who truly enjoy the flavor of fish.My first experience with fish...

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Ingredients

1 large red bell pepper
1 large yellow bell pepper
2 tomatoes
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for cooking the fish
2 whole cloves garlic, peeled
1/2 sweet onion, finely diced
1 pinch chile flakes
4 ounces finely diced dry Spanish chorizo, scraps reserved
1 ounce tomato paste
1 cup lobster, vegetable or chicken broth
1 small bunch basil, leaves picked and cut into ribbons (stems reserved)
1 small bunch opal basil, leaves picked and cut into ribbons (stems reserved)
Salt and pepper, to taste
4 (5-ounce) fillets Spanish mackerel, skin on