Name: Spanish mackerel
Total time: 45 min
Yield: Serves 4
Ingredients: 5 tbsp olive oil plus extra for drizzling; 1 onion finely chopped; 100g ’nduja; 3 cloves garlic finely chopped; 400g tin cherry tomatoes; 400g tin chickpeas; 1 lemon zested and juiced; 4 fillets mackerel; 2 tbsp paprika

Two plates of mackerel with crisp skin sat on a tomato and chickpea mix with a pink linen background

5 tbsp olive oil
plus extra for drizzling
1 onion
finely chopped
100g ’nduja
3 cloves garlic
finely chopped
400g tin cherry tomatoes
400g tin chickpeas
1 lemon
zested and juiced
4 fillets mackerel
2 tbsp paprika

Method

step 1
Heat 2 tbsp of the olive oil in a deep frying pan and gently cook the onion with a pinch of salt for 10 minutes until soft.
step 2
Add the ’nduja and cook for 5 minutes, breaking up with a spoon until the oil turns a deep red and the ’nduja is starting to crisp. Tip in the garlic and cook for a minute more before adding the tomatoes and the chickpeas along with their liquid. Bring to a simmer, then cook gently for 25 minutes. Season.
step 3
Tip the parsley, lemon zest and juice, and remaining 3 tbsp of oil into a small bowl, season and mix well.
step 4
Put the mackerel fillets on a plate and sprinkle over the paprika on both sides with lots of seasoning, then drizzle with a little oil.
step 5
Heat a non-stick frying pan over a medium-high heat and cook the mackerel fillets for 2-3 minutes, skin-side down, until crisp, then flip and cook for a further minute. Spoon the ’nduja chickpeas into shallow bowls, top each with a mackerel fillet, then spoon over some of the parsley sauce.