Ingredients
- 1/2 cup extra-virgin olive oil
- Four 1/2-pound Spanish mackerel fillets with skin, each cut in half crosswise
- Salt and freshly ground pepper
- 8 thick asparagus spears
- One 6.5-ounce jar of marinated artichoke hearts, drained
- 4 large garlic cloves, unpeeled
- 2 bay leaves
- 1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
- 1/2 cup sherry vinegar
Description
Food & Wine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter