Pan-Seared Mackerel With Sweet Peppers and Thyme

• 1 1/4 pounds mackerel fillets
• 1/2 teaspoon kosher salt, more for seasoning
• 1/2 teaspoon black pepper, more for seasoning
• 1/2 teaspoon sweet paprika
• 6 tablespoons extra virgin olive oil, more as needed
• 2 leeks, white and light green parts only, thinly sliced
• 2 carrots, peeled and thinly sliced into rounds
• 1 small red bell pepper, thinly sliced
• 1 small orange or yellow bell pepper, thinly sliced
• 5 large thyme sprigs
• 3 garlic cloves, minced
• 1/2 cup dry rose or white wine
• 1/2 teaspoon sherry vinegar, more to taste

1. Season mackerel with salt, black pepper and paprika.
2. Let fillets rest at room temperature while preparing vegetables.
3. Set a large skillet over medium heat and add 5 tablespoons oil.
4. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes.
5. Add garlic, stirring gently, and cook for 2 minutes more.
6. Add wine and cook until most of liquid has evaporated, about 7 minutes.
7. Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.
8. Wipe the skillet with a paper towel, add remaining oil, and set over high heat.
9. When oil is hot, add mackerel in one layer, skin side down.
10. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through.
11. Add fillets to platter and spoon vegetables on top of fish.

mackerel, kosher salt, black pepper, sweet paprika, extra virgin olive oil, leeks, carrots, red bell pepper, orange, thyme, garlic, white wine, sherry vinegar

Taken from cooking.nytimes.com/recipes/1013307 (may not work)