zoom Mackerel with green beans, asparagus & hazelnut sauce

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    Mackerel with green beans, asparagus & hazelnut sauce

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    Mackerel with green beans, asparagus & hazelnut sauce

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 4

    Ingredients

    2 tbsp olive oil
    6 tbsp Cooks’ Ingredients Frozen Chopped Shallots
    2 tbsp Cooks’ Ingredients Frozen Chopped Garlic
    2 packs Waitrose Frozen Mackerel Fillets (4 fillets per pack)
    400g essential Frozen Extra Fine Whole Green Beans
    200g asparagus tips
    Pared zest of 1 small lemon

    For the sauce
    50g blanched hazelnuts
    1 tsp Cooks’ Ingredients Frozen Chopped Garlic
    ½ x 25g pack flat-leaf parsley, stalks removed
    1 tbsp capers
    Juice of 1 small lemon
    3 tbsp olive oil
    ½ tsp sugar
     

    Method

    1. Preheat the oven to 180°C, gas mark 4. Scatter the hazelnuts on a grill tray and toast them in the oven for 8 minutes or until golden. Set aside to cool.

    2. Whizz all the sauce ingredients in a food processor with 5 tbsp cold water. Season and set aside.

    3. Preheat the grill to a medium setting. Heat the olive oil in a large sauté pan and fry the shallots for 4-5 minutes to soften. Add the garlic and cook for a further minute, then scoop out into a small bowl.

    4. Grill the frozen mackerel fillets on oiled foil on the grill tray for 10-12 minutes, turning halfway. Season with salt and pepper. Meanwhile, put the green beans and asparagus tips in the sauté pan, add boiling water and boil for 3 minutes.

    5. Drain the vegetables, return them to the pan and mix with the softened shallots and lemon zest. Serve with the mackerel and sauce.
     

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