M AY 2019 107
Easy, BreezyDinnersSeared Mackerel with
Marinated Tomatoes
ACTIVE 20 MIN; TOTAL 1 HR 20 MIN
SERVES 4Chef Julia Sedefdjian brings the sunny
cuisine of her native Nice, France, to life at
Baieta in Paris. Mackerel has a rich, robust
flavor; her white balsamic–spiked tomato
vinaigrette provides the perfect sweet-tart
counterpoint.2 lb. skin-on mackerel fillets, pin bones
removed, cut into 8 equal portions,
skin side scored(^3) / (^4) tsp. fine sea salt, divided
(^1) / 2 tsp. black pepper, divided
3 Tbsp. extra-virgin olive oil
6 Tbsp. fresh lemon juice (from 3
lemons), divided
7 Tbsp. olive oil, divided
1 lb. heirloom tomatoes (about 2
medium tomatoes)
1 Tbsp. white balsamic vinegar
2 Tbsp. fresh lime juice
2 medium shallots, finely chopped
1 small bunch fresh chervil or flat-leaf
parsley, stemmed and finely
chopped
- Sprinkle mackerel with^1 / 4 teaspoon salt
and^1 / 4 teaspoon pepper. Stir together
extra-virgin olive oil and 3 tablespoons
lemon juice in a small bowl. Place fish,
skin side up, in a single layer in a shallow
pan or dish. Pour marinade over fish;
cover and chill 1 hour. - Heat 1 tablespoon olive oil in a large
cast-iron skillet over high. Working in
batches, add fish, skin side down. Cook
until golden brown, about 3 minutes; flip
and cook until fish flakes easily with a fork
and is cooked through, 30 seconds to 2
minutes depending on thickness. Remove
from heat, and set aside.- Cut tomatoes into wedges. Remove
seeds; transfer seeds to a small bowl. Set
tomato wedges aside. Add vinegar,
remaining^1 / 2 teaspoon salt, and remain-
ing^1 / 4 teaspoon pepper to tomato seeds.
Add lime juice, remaining 6 tablespoons
olive oil, and remaining 3 tablespoons
lemon juice; whisk until emulsified. Whisk
in shallots and chervil until combined. - Arrange fish and tomato wedges on 4
plates, and dress with vinaigrette. —JULIA
SEDEFDJIAN, BAIETA, PARIS
WINE Substantial Bandol rosé: 2017
PHOTOGRAPHY: JENNIFER CAUSEY; FOOD STYLING: TORIE COX; PROP STYLING: HEATHER CHADDUCK HILLEGAS Château Pradeaux