Grilled mackerel with chickpeas and tomatoes

Grilled mackerel with chickpeas and tomatoes

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 garlic clove
4 plum tomatoes
1/4 bunch parsley
400g tinned chickpeas
60ml extra virgin olive oil
1 teaspoon smoked sweet paprika
2 tablespoons sherry vinegar
50g pitted black olives
1/2 lemon
4 mackerel fillets
salt
freshly ground black pepper

Method

  1. Peel and crush the garlic. Blanch the tomatoes in boiling water for 10 seconds, then refresh in cold water, dry, peel and quarter. Coarsely chop enough parsley leaves to give you 1–2 tablespoons. Drain and rinse the chickpeas.
  2. Heat 50 ml of the olive oil in a non-stick sauté pan over a medium heat. Add the garlic, paprika and tomatoes and fry for 2–3 minutes. Deglaze the pan with the sherry vinegar and reduce to 1–2 teaspoons, then stir in the chickpeas and olives. Reduce the heat and heat through very gently. Meanwhile, juice the ½ lemon.
  3. Heat the grill to its highest setting. Using kitchen tweezers, pin-bone the mackerel fillets and place skin side up on a lightly oiled baking sheet. Drizzle with the remaining oil and season with salt and a little lemon juice.
  4. Grill the mackerel fillets for 4–6 minutes, depending on thickness, until the skin is caramelised and bubbling slightly and the flesh is opaque, not translucent.
  5. Remove from the grill and set aside to rest for 2–3 minutes. Stir the parsley through the chickpea mixture, taste and adjust the seasoning with salt, pepper and lemon juice. Divide the chickpeas between 4 plates. Place a mackerel fillet on top of each and drizzle with a little olive oil.
Tags:
Leiths School of food and wine
cookery course
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