Mackerel is a great source of omega 3. Simply pan-fry it, cook it on your BBQ or flash under a grill and serve it with lemony chickpeas! A super nutritional dish!
Serves: 4 Preparation time: 20′ Cooks in: 60′ Ready in:1:20′
Ingredients
4 mackerel fillets, skin on
250gr can chickpeas, drained and rinsed
1 lemon, zested + juiced
5 tbsp extra-virgin olive oil
4 spring onions, finely chopped
1 large garlic clove, crushed
150ml vegetable stock
85gr sun dried tomatoes from a jar, drained
1 cup basil leaves, chopped
sea salt, freshly ground green pepper
Method
Step 1
Season fish filets with salt and pepper and place in a colander.
Step 2
Heat 2 tbsp oil in a large, shallow pan. Add spring onion and garlic and cook for 2 minutes until tender. Stir in chickpeas and lemon zest. Add stock, sun dried tomatoes and cook for 3-5 minutes. Season with salt and pepper and remove pan from heat.
Step 3
Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Fry fish fillets in 2 batches, for 3 minutes each side, starting on the skin side.
Step 4
Stir in basil and lemon juice to the chickpeas and season to taste. Divide chickpeas and fish in dishes and serve warm.
Photo George Drakopoulos – Food styling Elena Jeffrey
