Mackerel with butter beans and tomato

Mackerel with butter beans and tomato
Today's dish is one of my favourites, full of flavour and really simple to cook. Line caught sustainabley sourced Mackerel (I fully believe in protecting our fish stocks for the future) is beautifully matched with crushed butter beans and an easy tomato salad. I love it.

Ingredients


Cooking time: 30 minutes Serves: 1

- 2 Mackerel, filleted and boned (available from Fish Monger or supermarket)
- 400g (gross) 200g (drained) Butter beans
- Handful of cherry tomatoes
- Handful of flat leaf parsley, finely chopped
- you will also need olive oil, Maldon's sea salt, white wine vinegar & black pepper

Method
Place the can of Butter beans with liquid into a small pan and simmer for 5 minutes until soft, once they are cooked drain the liquid and a a good sized glug of olive oil and crush the beans allowing them to absorb the oil. Season with a little salt and place to one side with a lid on to keep warm.

Whilst the butter beans are cooking half the tomatoes add to a bowl with a tablespoon of olive oil, teaspoon of white wine vinegar, pinch of sugar and salt. Mix gently and put to one side.

Season the flesh of the Mackerel with salt, drizzle the skin with olive oil and sprinkle with salt and add to a hot drying frying skin side down (see pic). Hold the fish into the pan for the first few seconds to stop it for curling up and leave for 4-5 minutes, check to see if skin is golden and turn onto the other side for another 4-5 minutes. Once the Mackerel is golden on both sides check the in side to see if it requires any further cooking. If further cooking is require open up the fish and place flesh side down into the pan and remove for heat, leave for 1 minute.

Whilst the Mackerel is finishing add to chopped parsley to the butter beans and gently mix in

Plate up the food and grind over a good amount for black pepper.

Download you recipe card here

Enjoy