Two plates of mackerel with crisp skin sat on a tomato and chickpea mix with a pink linen background

Spanish mackerel

Name: Spanish mackerel
Total time: 45 min
Yield: Serves 4
Ingredients: 5 tbsp olive oil, plus extra for drizzling; 1 onion, finely chopped; 100g ’nduja; 3 cloves garlic, finely chopped; 400g tin cherry tomatoes; 400g tin chickpeas; small bunch of flat leaf parsley , finely chopped; 1 lemon, zested and juiced; 4 fillets mackerel; 2 tbsp paprika

Preparation and cooking time
- Total time45 mins
Easy
Serves 4

Ingredients

5 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
100g ’nduja
3 cloves garlic, finely chopped
400g tin cherry tomatoes
400g tin chickpeas
small bunch of flat leaf parsley, finely chopped
1 lemon, zested and juiced
4 fillets mackerel
2 tbsp paprika

Method

STEP 1
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.
STEP 2
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.
STEP 3
Tip the parsley, lemon zest and juice, and remaining 3 tbsp of oil into a small bowl, season and mix well.
STEP 4
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.
STEP 5
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.