Pan-fried Mackerel with Warm Lentil, Beetroot and Figs
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Recipe type: Main course
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Warm lentils with roasted beetroot and fresh figs provide the base of the dish and crispy pan-fried mackerel brings a portion of oily fish to the menu.
Ingredients
  • 2 medium beetroot bulbs, scrubbed clean, topped and tailed and sliced into wedges
  • 140g puy or green lentils, rinsed well
  • bay leaf
  • 2 figs, each sliced into 8 wedges
  • Handful dill, minced + reserving some for garnish
  • 2 fillets of mackerel, trimmed and any bones removed. I buy a whole mackerel, but get my fishmonger to fillet for me.
  • A few red chicory leaves
  • Olive oil
  • A knob of butter
  • Salt and pepper
Dressing
  • 1 small shallot, roughly chopped
  • 2 tablespoon extra virgin olive oil
  • Half a lemon, juiced
  • ½ teaspoon Dijon or grainy mustard
  • ½ teaspoon maple syrup or honey
  • salt and pepper
Instructions
  1. Pre-heat your oven to 180ºC (fan) and put a half full medium pan of water on to boil. Get a frying pan ready to cook the fish, but don’t put on yet
  2. Toss your beetroot in a little olive oil and add a pinch of salt, and roast in the oven for 25-30 minutes until fork tender, don’t let them get too dark.
  3. When the water is boiling, add the lentils, and a bay leaf and simmer for 25 minutes until cooked through.
  4. Meanwhile make your dressing, you can make by hand (in which case finely mince the shallot) or alternatively put all the ingredients into a blender and blitz until smooth. Taste and adjust seasoning.
  5. When the lentils are cooked, drain and return to the pan along with the dressing. I like to put the dressing in while the lentils are still hot as it dulls the tang of the shallot! Add in the cooked beetroot, chopped figs and dill, taste. Cover and put to the side while you cook your mackerel.
  6. Heat up the frying pan with 1-2 tablespoons of oil and season the flesh side of your mackerel with salt and pepper. When the pan is hot put your mackerel in, skin-side down and then hold it down with a spatula to stop it from curling up. Add a knob of butter and as it melts, baste the flesh side of the fish. After 2 minutes you can turn the fish over, the skin should be nice and crispy, and cook for a further 1-2 minutes till the flesh has gone opaque and is cooked through.
  7. To plate up add the lentils to the bottom of the plate. Top with the mackerel and add a few chicory slices for colour and a few extra sprigs of dill and some cracked black pepper.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/mackerel-lentil-beetroot-figs/