Pan-fried mackerel with pesto, beetroot and lentils

Pan-fried mackerel with pesto, beetroot and lentils
  • Serves icon Serves 2
  • Time icon Hands on time 15 mins

This simple pan-fried mackerel recipe is packed full of essential omega 3 fatty acids and is ready to eat in less than 15 minutes.


  • 250g Merchant Gourmet Puy Lentils with Sun Dried Tomatoes & Basil
  • 110g bag watercress, rocket and spinach salad
  • 3½ tbsp extra-virgin olive oil
  • 4 tbsp toasted pine nuts
  • 1 lemon
  • 100g cherry tomatoes, halved
  • 100g cooked beetroot, quartered and sliced
  • 2 fresh mackerel fillets


  1. Cook the lentils according to the pack instructions – take care not to overcook.
  2. Meanwhile, put half the salad leaves into a food processor with 3 tbsp of the olive oil and the pine nuts. Season well and whizz to a rough paste, loosening with 1 tbsp water if necessary. Stir through the zest of half a lemon.
  3. Toss the warm lentils with half the pesto, then stir through the tomatoes, beetroot and the juice of half a lemon. Divide between 2 plates.
  4. Rub the mackerel with the remaining olive oil and lemon zest. Season. Heat a frying pan, fry the mackerel skin-side down for 2 minutes over a high heat, then turn over and cook for a further 1-2 minutes (depending on the thickness) until cooked through.
  5. Top the lentil salad with a mackerel fillet, then serve with a handful of the remaining salad leaves, a dollop of pesto and lemon wedges to squeeze over.


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