zoom Seared lemon mackerel with herby lentils

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    Seared lemon mackerel with herby lentils

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    Seared lemon mackerel with herby lentils

    Source of omega 3

    • Total time: Ready in 20 minutes

    Serves: 4


    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.

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