Ingredients

• 2 mackerel fillets (approx. 150g each)
• 150g dried green or Puy lentils
• 1 medium fennel bulb
• 200g cherry tomatoes
• 100g fresh spinach
• 1 shallot
• 2 cloves garlic
• 45ml extra virgin olive oil
• 1 lemon
• 15g fresh dill
• Salt and freshly ground black pepper to taste
• 450ml water or low-sodium vegetable broth

Instructions

1. 1.Rinse the lentils. In a saucepan, combine the lentils with 450ml of water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but still holding their shape. Drain any excess liquid.
2. 2.While the lentils cook, prepare the vegetables. Thinly slice the fennel and the shallot. Halve the cherry tomatoes. Mince the garlic and finely chop the fresh dill.
3. 3.Heat 15ml (1 tbsp) of olive oil in a large skillet over medium heat. Add the sliced shallot and fennel, and sauté for 5-7 minutes until softened and fragrant.
4. 4.Add the minced garlic and halved cherry tomatoes to the skillet. Cook for another 2-3 minutes until the tomatoes begin to soften. Stir in the fresh spinach and cook until just wilted.
5. 5.Add the cooked, drained lentils to the skillet with the vegetables. Stir to combine. Remove from heat. In a small bowl, whisk the remaining 30ml (2 tbsp) olive oil, the juice and zest of the lemon, and the chopped dill. Pour this dressing over the warm lentil salad and season with salt and pepper.
6. 6.Pat the mackerel fillets dry with a paper towel and season both sides with salt and pepper. 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.
7. 7.Flip the fillets and cook for another 1-2 minutes until cooked through. To serve, divide the warm lentil salad between two plates and top each with a pan-seared mackerel fillet.

Nutrition Information

Why this recipe