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Grilled Mackerel with Green Bean and Sundried Tomato Pesto

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Ingredients

4 Smoked Mackerel Fillets
Olive Oil For drizzling
170g Sourdough Bread Roughly torn into pieces
200g Green Beans
4 tbsp Fresh Green Pesto
1 Lemon Juice
100g Pitted Black Olives
340g Cherry tomatoes Halved
100g Rocket
Bunch Flat Leaf Parsley Finely chopped

Grilled Mackerel with Green Bean and Sundried Tomato Pesto

  • Medium

Ingredients

Directions

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Looking to incorporate more fish into your diet? This dish is for you! Made with healthy vegetables this Grilled Mackerel with Green Bean and Sundried Tomato Pesto recipe is great way to keep fit.

Steps

1
Done

Heat the grill to medium. Put the mackerel fillets, skin-side up, on a large baking sheet. Brush with oil and season with salt and pepper. 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.

2
Done

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.

3
Done

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.

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