Txitxarro (Jurel, Mackerel) - Braised

Txitxarro (pronounce as chit-char-o), filleted, pick the tiny bones out, braised in a little oil (for color) and finshed in the oven (170c) [It seems that the pros almost always finish things in the oven].
Served with 2 (green) chiles, puré of potatoe and garlic, and julienne of roasted red peppers.

(phone camera - sorry)