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Grilled Mackerel with Green Bean and Sundried Tomato Pesto



Enjoy this delicious mackerel dish with your loved ones. Now with the handy help of your Panasonic Combi, you can create this recipe with ease.




Heat the grill to medium.


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.


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.


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.


Grilled Mackerel with Green Bean and Sundried Tomato Pesto

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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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