Ingredients

• 300g mackerel fillets, skin on
• 150g brown or green lentils, rinsed
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 400ml vegetable broth or water
• 45ml extra virgin olive oil, divided
• 1 lemon, for juice and zest
• 20g fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat oven to 200°C. Halve the bell peppers, remove seeds, and place cut-side down on a baking sheet. Roast for 20-25 minutes until the skin is blistered and charred.
2. 2.While peppers roast, combine the rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender. Drain any excess liquid.
3. 3.Once the peppers are cool enough to handle, peel off the skin and chop the flesh into small pieces.
4. 4.In a large bowl, combine the cooked lentils, roasted peppers, diced red onion, minced garlic, chopped parsley, lemon zest, 30ml of olive oil, and the juice of half a lemon. Season with salt and pepper and toss well.
5. 5.Pat the mackerel fillets dry with a paper towel and season both sides with salt and pepper.
6. 6.Heat the remaining 15ml of olive oil in a non-stick pan over medium-high heat. Place the mackerel skin-side down and cook for 3-4 minutes until the skin is crisp and golden.
7. 7.Flip the fillets and cook for another 2-3 minutes until just cooked through.
8. 8.To serve, divide the warm lentil salad between two plates and top each with a crispy mackerel fillet. Squeeze over any remaining lemon juice if desired.

Nutrition Information

Why this recipe