Save to your scrapbook
Seared lemon mackerel with herby lentils
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Source of omega 3
8 small fresh mackerel fillets, pin boned (from the fish service counter)
1 lemon, zest and juice
400g can essential Waitrose Lentils, drained and rinsed
250g pack Waitrose Organic Beetroot, drained and diced
20g pack Cooks’ Ingredients Flat Leaf Parsley, roughly chopped
1 small red onion, thinly sliced
4 tbsp Waitrose LOVE Life Sweet Chilli & Mango Dressing
1. Lay the mackerel fillets in a shallow dish, pour over the lemon juice and sprinkle with the lemon zest. Leave to marinate for 5 minutes.
2. Meanwhile, in a bowl, stir together the lentils, diced beetroot, parsley, red onion and dressing.
3. Heat a large griddle or non-stick frying pan over a high heat and cook the mackerel for 2 minutes on each side until thoroughly cooked – you may have to do this in batches unless you have a very large pan.
4. Divide the lentil salad among serving plates and lay the seared mackerel fillets over the top.
Typical values per serving:
This recipe was first published in July 2011.