Grilled Mackerel with Borlotti Bean Salad

Peppered mackerel fillets served on toasted ciabatta with a borlotti bean and leaf salad.

SERVES 4

Ingredients

  • 1 ciabatta loaf, sliced

  • 1 large garlic clove

  • 45ml olive oil

  • 400g borlotti beans, drained

  • 100g rocket and watercress

  • 15ml balsamic vinegar

  • 1½ tbsp cracked black pepper

  • 4 tbsp flat-leaf parsley, chopped

  • 4 small to medium mackerel fillets

Method

  1. Bake the ciabatta slices at 200°C for 5 minutes.

  2. Mix the beans and salad leaves with 1 tablespoon olive oil and balsamic vinegar.

  3. Combine the parsley and cracked black pepper.

  4. Rub the mackerel with olive oil and coat with the parsley mixture.

  5. Cook in a griddle or frying pan for 2 to 3 minutes on each side.

  6. Rub the toasted ciabatta with garlic and drizzle with the remaining oil.

  7. Top with the bean salad and mackerel fillets.

  8. Serve immediately.

Source: Adapted from Seafish recipe collection.