Home > Recipes > Mackerel recipes > Pan-fried mackerel with runner bean salad

Pan-fried mackerel with runner bean salad

Name: Pan-fried mackerel with runner bean salad
Cook time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 350g runner beans, stringed; 150g pancetta, cut into small dice; 8 mackerel fillets (see tip); 2 tbsp plain flour seasoned with 1 tsp hot smoked paprika, salt and black pepper; Juice of 1 lemon; 1 tbsp extra-virgin olive oil; 1 tbsp avocado oil

Published: 26 Apr 15
Updated: 18 Mar 24

Don’t believe you can have a healthy, fresh and tasty meal on the table in just 15 minutes? Well you can! We’ve served pan-fried mackerel on a bed of crispy pancetta and runner beans in this summery midweek meal.

See more ways with this thrifty fish with these mackerel recipes.

Easy
August 2012

Test kitchen approved

Serves 4
Ready in 15 minutes

See more ways with this thrifty fish with these mackerel recipes.

Dairy-free recipes

Nutrition: per serving

Calories: 641kcals
Fat: 47.1g (10.6g saturated)
Protein: 45.6g
Carbohydrates: 8.5g (2.6g sugars)
Fibre: 2.7g
Salt: 1.5g

Save recipe

Save

Save recipe Print

Rate

Ingredients

350g runner beans, stringed
150g pancetta, cut into small dice
8 mackerel fillets (see tip)
2 tbsp plain flour seasoned with 1 tsp hot smoked paprika, salt and black pepper
Juice of 1 lemon
1 tbsp extra-virgin olive oil
1 tbsp avocado oil

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Cook the runner beans in a pan of boiling water for 2 minutes until tender. Drain, then transfer them to a serving bowl.
Meanwhile, in a dry frying pan, fry the diced pancetta over a medium heat for 5 minutes until crispy. Remove with a slotted spoon and add to the runner beans.
Dust the mackerel fillets in the seasoned flour, then fry over a high heat, in the same pan used to cook the pancetta, for 2-3 minutes, turning once, until crisp and golden (you may have to do this in batches).

Meanwhile, whisk the lemon juice with a pinch of sugar, salt and pepper, then whisk in the oils. Pour over the salad, toss together, then serve with the mackerel fillets.