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Grilled Mackerel with Green Bean and Sundried Tomato Pesto

Ingredients

Directions

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Steps

1

Heat the grill to medium.

2

Put the mackerel fillets, skin-side up, on a large baking sheet and brush with oil and season with salt and pepper. Then, add the sourdough pieces to the baking sheet, drizzle a little oil over the bread, then cook under the grill for 6-8 minutes, turning the bread once, until the mackerel is heated through and the bread is crisp and golden.

3

Meanwhile, bring a pan of water to the boil, then add the green beans. Cook for 3-4 minutes, drain and run under cold water. In a small bowl, mix the pesto with half the lemon juice and 2 tbsp cold water.

4

Put the bread, green beans, olives, tomatoes, pesto mix, rocket and parsley in a large mixing bowl and toss together thoroughly. Season to taste (you may want a little more lemon juice), then serve with the mackerel.

Enjoy

Grilled Mackerel with Green Bean and Sundried Tomato Pesto

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Ingredients

Adjust Servings:
4 Smoked Mackerel Fillets
Olive Oil for dressing
170 g Sourdough Bread roughly torn into pieces
200 g Green Beans
4 tbsp Fresh Green Pesto
1 Juice of Lemon
100 g Pitted Black Olives
340 g Cherry tomatoes halved
100 g Rocket
Small Bunch Parsley finely chopped

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