Ingredients

• 2 mackerel fillets (approx. 120g each), skin-on
• 150g Puy lentils, rinsed
• 2 medium carrots, peeled and diced
• 1 large parsnip, peeled and diced
• 1 small red onion, finely sliced
• 50g fresh spinach
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• Juice of 1 lemon
• 1 clove garlic, minced
• Handful of fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. Toss the diced carrots and parsnips with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
2. 2.While the vegetables roast, cook the lentils. Place the rinsed lentils in a saucepan with 500ml of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but still holding their shape. Drain any excess liquid.
3. 3.Prepare the vinaigrette by whisking together 2 tablespoons of extra virgin olive oil, the juice of 1 lemon, Dijon mustard, and minced garlic in a small bowl. Season with salt and pepper.
4. 4.In a large bowl, combine the cooked lentils, roasted vegetables, finely sliced red onion, and fresh spinach. Pour over the vinaigrette and toss gently to combine. The warmth will wilt the spinach slightly.
5. 5.Pat the mackerel fillets dry and season the skin with salt. Heat a non-stick pan over medium-high heat. Place the fillets skin-side down and cook for 3-4 minutes until the skin is crisp and golden. Flip and cook for another 1-2 minutes until cooked through.
6. 6.To serve, divide the warm lentil salad between two plates and top each with a pan-seared mackerel fillet. Garnish with fresh chopped parsley.

Nutrition Information

Why this recipe