Instructions: Drain lentils and let stand at room temperature.

In a blender, mix egg, oregano and garlic until smooth. Drizzle in 1/4 cup of the extra-virgin olive oil in a thin stream until a thick emulsion is formed. Remove from blender, whisk in lemon juice, season with salt and pepper and set aside.

In a medium sauce pan, heat onion, red wine vinegar, dried oregano and the 1 cup virgin olive oil. Bring to a boil. Lower heat and simmer 10 minutes.

Cut each mackerel filet diagonally in half to form pointed wedge. Season flesh side, and place in small casserole just large enough to hold fish and 2 cups liquid. Bring vinegar mixture to boil and pour over fish, moving around so fish is surrounded by liquid. Allow to stand until cool (10 to 15 minutes).

Saute lentils in 1/4 cup of remaining extra-virgin olive oil over medium heat until crispy (about 7 to 8 minutes), drain oil off and place in center of serving platter. Place mackerel pieces on top of lentils, drizzle with oregano aioli and serve.

This recipe yields 4 antipasto servings.

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