Mackerel Fagioli……

By Simon  , , , ,   

May 20, 2017

  • Yields: Serves 2


2 Mackerel fresh & large.....Ask your fishmonger to prepare into 4 fillets.

1 pinch Sea salt flakes & freshly milled black pepper

1 dash Olive oil

The Bean Salad

400 g Mixed beans... kidney, haricot, cannellini & butter, rinsed in cold water

1 Red onion, small, thinly sliced

1 Fennel bulb, small, trimmed & thinly sliced

1 Handful of fresh herbs, dill, parsley, thyme


1 tbsp Dijon mustard

1 Lemon, juiced...reserve the zest for dressing the salad

4 tbsp Olive oil

2 tbsp Apple or red wine vinegar

1 Small handful of picked thyme leaves

Sea salt & freshly milled black pepper


Simply drizzel a baking tray with olive oil & sea salt, lay the fillets skin side up, a splash of olive oil and plenty of freshly milled black pepper, under a hot grill until cooked & the skin has crisped up. Meanwhile, rinse the beans, add the sliced onion and fennel, chopped herbs, dress the salad, lay the grilled mackerel fillets onto the salad, drizzle with more dressing and shards of lemon zest......

Try the classic Italian Fagioli using seared tuna steaks, flaked into the salad.......


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