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Ingredients
Method
- 4 mackerel fillets
- 2 tbsp seasoned flour
- 1 tbsp olive oil
- 1 chopped onion
- 2 sliced garlic cloves
- 1 sliced fennel bulb
- 600g chickpeas from a tin, drained
- 1 orange, juiced and ½ zested
- 1 lemon, ½ zest and juiced, ½ cut into wedges
- 250ml veg stock
- 1 chopped red chilli
- 15g chopped parsley
- Toss the fish fillets in seasoned flour, then fry in half the oil - skin-side down - for 2 mins. Flip and cook on the other side for a minute, then set aside on a plate. Add the remaining oil to the pan and cook the onion, fennel and garlic for 5 mins to soften.
- Add the chickpeas, lemon and orange juices, stock and chilli, and bring to a simmer and reduce by half. Return the fish to the pan, being careful not to break it up. Season well. In a small bowl, mix the orange and lemon zest with the parsley, then divide the chickpea mixture between 2 plates and top each with 2 mackerel fillets. Scatter with the parsley mixture and serve immediately.
20 mins
2 serving
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