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′
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
Season fish filets with salt and pepper and place in a colander.
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.
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.
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