Marinated Mackerel With Red Lentils And Oregano Aioli

Directions

1. Drain lentils and let stand at room temperature.
2. In a blender, mix egg, oregano and garlic till smooth. Drizzle in 1/4 c. of the extra-virgin extra virgin olive oil in a thin stream till a thick emulsion is formed. Remove from blender, whisk in lemon juice, season with salt and pepper and set aside.
3. In a medium sauce pan, heat onion, red wine vinegar, dry oregano and the 1 c. virgin extra virgin olive oil. Bring to a boil. Lower heat and simmer 10 min.
4. Cut each mackerel filet diagonally in half to create pointed wedge. Season flesh side, and place in small casserole just large sufficient to hold fish and 2 c. liquid. Bring vinegar mix to boil and pour over fish, moving around so fish is surrounded by liquid. Allow to stand till cold (10 to 15 min).
5. Saute/fry lentils in 1/4 c. of remaining extra-virgin extra virgin olive oil over medium heat till crispy (about 7 to 8 min), drain oil off and place in center of serving platter. Place mackerel pcs on top of lentils, drizzle with oregano aioli and serve.
6. This recipe yields 4 antipasto servings.