Grilled mackerel with green bean, olive and tomato pesto salad

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
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

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.

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