There’s something truly special about the combination of crispy mackerel skin and the gentle, earthy sweetness of beetroot. This dish balances rich, flaky fish with a light, tangy lentil salad—perfect for a weeknight dinner that feels restaurant-worthy.

Ready in just half an hour, it’s a colorful, wholesome plate that’s as satisfying as it is beautiful. Whether you’re cooking for two or impressing guests, this recipe delivers flavor and nourishment in every bite.

Ingredients

• 2 mackerel fillets (approx. 120g each)
• 100g dry Puy lentils
• 200g pre-cooked beetroot, diced
• 1 small red onion, finely chopped
• 1 clove garlic, minced
• 70g fresh spinach
• 30ml extra virgin olive oil
• 15ml lemon juice
• 5g Dijon mustard (1 tsp)
• 2 tbsp fresh dill, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Rinse the lentils, then cook them in a saucepan of boiling water for 20–25 minutes until tender but still firm. Drain well.
2. While the lentils cook, prepare the dressing by whisking together 15ml of olive oil, the lemon juice, Dijon mustard, salt, and pepper in a small bowl.
3. In a large bowl, combine the warm drained lentils, diced beetroot, chopped red onion, and minced garlic. Add the fresh spinach.
4. Pour the dressing over the salad and toss gently to combine. The warmth from the lentils will lightly wilt the spinach. Stir in the chopped fresh dill.
5. Pat the mackerel fillets dry with a paper towel and season both sides with salt and pepper. Heat the remaining 15ml of olive oil in a non-stick pan over medium-high heat.
6. Place the fillets skin-side down and cook for 3–4 minutes until the skin is crisp and golden. Flip and cook for another 2–3 minutes until the fish is cooked through.
7. Divide the warm lentil salad between two plates and top each with a pan-seared mackerel fillet to serve.

Tips & Substitutions

• Swap the mackerel: Use salmon or trout fillets if mackerel isn’t available; both work beautifully with the lentil salad.
• Boost the greens: Add arugula or kale in place of spinach for a peppery twist.
• Make it ahead: The lentil salad can be prepared up to a day in advance—just warm it gently before serving.

Nutrition

Calories: 1196 per serving

• Fat: 62g
• Carbohydrates: 80g
• Fiber: 16g
• Protein: 76g