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Pan-fried mackerel with pesto, beetroot and lentils

Name: Pan-fried mackerel with pesto, beetroot and lentils
Yield: Serves 2
Ingredients: 250g Merchant Gourmet Puy Lentils with Sun Dried Tomatoes & Basil; 110g bag watercress, rocket and spinach salad; 3½ tbsp extra-virgin olive oil; 4 tbsp toasted pine nuts; 1 lemon; 100g cherry tomatoes, halved; 100g cooked beetroot, quartered and sliced; 2 fresh mackerel fillets

Published: 31 Mar 11
Updated: 18 Mar 24

This simple pan-fried mackerel recipe is packed full of essential omega 3 fatty acids and is ready to eat in less than 15 minutes.

Easy
April 2011

Test kitchen approved

Serves 2
Hands on time 15 mins

This simple pan-fried mackerel recipe is packed full of essential omega 3 fatty acids and is ready to eat in less than 15 minutes.

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Ingredients

250g Merchant Gourmet Puy Lentils with Sun Dried Tomatoes & Basil
110g bag watercress, rocket and spinach salad
3½ tbsp extra-virgin olive oil
4 tbsp toasted pine nuts
1 lemon
100g cherry tomatoes, halved
100g cooked beetroot, quartered and sliced
2 fresh mackerel fillets

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Method

Cook the lentils according to the pack instructions – take care not to overcook.
Meanwhile, put half the salad leaves into a food processor with 3 tbsp of the olive oil and the pine nuts. Season well and whizz to a rough paste, loosening with 1 tbsp water if necessary. Stir through the zest of half a lemon.
Toss the warm lentils with half the pesto, then stir through the tomatoes, beetroot and the juice of half a lemon. Divide between 2 plates.

Rub the mackerel with the remaining olive oil and lemon zest. Season. Heat a frying pan, fry the mackerel skin-side down for 2 minutes over a high heat, then turn over and cook for a further 1-2 minutes (depending on the thickness) until cooked through.
Top the lentil salad with a mackerel fillet, then serve with a handful of the remaining salad leaves, a dollop of pesto and lemon wedges to squeeze over.