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Ingredients

• 2   medium carrots, cut into 2-inch lengths
• 1/4 cup  extra-virgin olive oil, plus more for frying
• 2   large shallots, thinly sliced
• 4   thyme sprigs
• 4   bay leaves
• 1   large garlic clove, thinly sliced
• 1/4 cup  plus 2 tablespoons red wine vinegar
•   Salt and freshly ground pepper
• 4 6-ounce  skin-on Spanish mackerel fillets
• 1/4 cup  prepared black olive tapenade

Description

In This Light Dish, Chef David Swain Marinates Fish Fillets In Red Wine Vinegar And Olive Oil Along With Tender Carrots And Shallots.

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