SPANISH MACKEREL RECIPE - OLIVEMAGAZINE
This simple recipe makes great use of storecupboard staples like chickpeas, tinned tomatoes and 'nduja. The parsley sauce is perfect for putting wilting parsley leaves or leftover stalks to work
Provided by Adam Bush
Categories Fish and seafood
Total Time 45 minutes
Number Of Ingredients 9
Steps:
- Heat 2 tbsp of the olive oil in a deep frying pan and gently cook the onion with a pinch of salt for 10 minutes until soft.
- Add the ’nduja and cook for 5 minutes, breaking up with a spoon until the oil turns a deep red and the ’nduja is starting to crisp. Tip in the garlic and cook for a minute more before adding the tomatoes and the chickpeas along with their liquid. Bring to a simmer, then cook gently for 25 minutes. Season.
- Tip the parsley, lemon zest and juice, and remaining 3 tbsp of oil into a small bowl, season and mix well.
- Put the mackerel fillets on a plate and sprinkle over the paprika on both sides with lots of seasoning, then drizzle with a little oil.
- Heat a non-stick frying pan over a medium-high heat and cook the mackerel fillets for 2-3 minutes, skin-side down, until crisp, then flip and cook for a further minute. Spoon the ’nduja chickpeas into shallow bowls, top each with a mackerel fillet, then spoon over some of the parsley sauce.
Nutrition Facts : Calories 590 calories, FatContent 44 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 7 grams fibre, ProteinContent 24 grams protein, SodiumContent 1000 milligrams of sodium
SPANISH MACKEREL RECIPE - OLIVEMAGAZINE
This simple recipe makes great use of storecupboard staples like chickpeas, tinned tomatoes and 'nduja. The parsley sauce is perfect for putting wilting parsley leaves or leftover stalks to work
Provided by Adam Bush
Categories Fish and seafood
Total Time 45 minutes
Number Of Ingredients 9
Steps:
- Heat 2 tbsp of the olive oil in a deep frying pan and gently cook the onion with a pinch of salt for 10 minutes until soft.
- Add the ’nduja and cook for 5 minutes, breaking up with a spoon until the oil turns a deep red and the ’nduja is starting to crisp. Tip in the garlic and cook for a minute more before adding the tomatoes and the chickpeas along with their liquid. Bring to a simmer, then cook gently for 25 minutes. Season.
- Tip the parsley, lemon zest and juice, and remaining 3 tbsp of oil into a small bowl, season and mix well.
- Put the mackerel fillets on a plate and sprinkle over the paprika on both sides with lots of seasoning, then drizzle with a little oil.
- Heat a non-stick frying pan over a medium-high heat and cook the mackerel fillets for 2-3 minutes, skin-side down, until crisp, then flip and cook for a further minute. Spoon the ’nduja chickpeas into shallow bowls, top each with a mackerel fillet, then spoon over some of the parsley sauce.
Nutrition Facts : Calories 590 calories, FatContent 44 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 7 grams fibre, ProteinContent 24 grams protein, SodiumContent 1000 milligrams of sodium
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