Grilled mackerel with green bean, olive and tomato pesto salad

Grilled mackerel with green bean, olive and tomato pesto salad

Enjoy a fuss free light supper with this grilled mackerel and Italian salad recipe.

Grilled mackerel with green bean, olive and tomato pesto salad

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Enjoy a fuss free light supper with this grilled mackerel and Italian salad recipe.

Nutrition: per serving

Calories
644kcals
Fat
45g (6.9g saturated)
Protein
31.8g
Carbohydrates
24.8g (5.2g sugars)
Fibre
6.1g
Salt
3.2g

Ingredients

  • 4 smoked mackerel fillets
  • Olive oil for drizzling
  • 170g sourdough bread, roughly torn into pieces
  • 200g green beans
  • 4 tbsp fresh green pesto
  • Juice 1 lemon
  • 100g pitted black olives
  • 340g cherry tomatoes, halved
  • 100g rocket
  • Bunch fresh flatleaf parsley, finely chopped
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Method

  1. Heat the grill to medium. Put the mackerel fillets, skin-side up, on a large baking sheet. Brush with oil and season with salt and pepper. Add the sourdough pieces to the baking sheet, drizzle a little oil over the bread, then cook under the grill for 6-8 minutes, turning the bread once, until the mackerel is heated through and the bread is crisp and golden.
  2. Meanwhile, bring a pan of water to the boil, then add the green beans. Cook for 3-4 minutes, drain and run under cold water. In a small bowl, mix the pesto with half the lemon juice and 2 tbsp cold water.
  3. Put the bread, green beans, olives, tomatoes, pesto mix, rocket and parsley in a large mixing bowl and toss together thoroughly. Season to taste (you may want a little more lemon juice), then serve with the mackerel.

Nutrition

Calories
644kcals
Fat
45g (6.9g saturated)
Protein
31.8g
Carbohydrates
24.8g (5.2g sugars)
Fibre
6.1g
Salt
3.2g

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