Try marinating fresh mackerel in this fruity marinade before grilling for an unusual supper for two.
250g/9oz Puy lentils
75g/3oz pine nuts
110g/4oz walnuts, roughly chopped
4 garlic cloves, roughly chopped
2 tbsp balsamic vinegar
2 tbsp soy sauce
20g/¾oz fresh chives, finely chopped
20g/¾oz fresh flatleaf parsley, finely chopped
20g/¾oz fresh coriander, finely chopped
6 small shallots, finely chopped
3 baby spring onions, thinly sliced
1 pomegranate, seeds only (reserve some seeds to serve)
Preheat the oven to 180C/350F/Gas 4.
For the fish, in a bowl, whisk together the Pimms, fig vinegar, olive oil and mustard to make a marinade. Mash the blackberries with a fork and mix them through the marinade. Season, to taste, with sea salt and freshly ground black pepper.
Using a sharp knife, score the skin of the mackerel diagonally three or four times on each side to make a criss-cross pattern, then place it into a non-metallic shallow dish and pour the marinade over. Rub the marinade into the mackerel, cover and transfer to the fridge to marinate for 20 minutes.
For the lentil salad, place the lentils into a pan of cold water and bring to the boil, then simmer for 20-25 minutes until just tender.
Sprinkle the pine nuts, walnuts and garlic into a non-reactive roasting tray and drizzle over the balsamic vinegar and soy sauce. Toast in the oven for 3-4 minutes, or until the nuts are golden-brown. Set aside.
Drain the lentils, then transfer to a large bowl. Add the finely chopped chives, parsley, coriander, then the shallots, spring onions and pomegranate seeds and mix until well combined.
For the dressing, whisk all of the dressing ingredients together in a bowl until thick and well combined, then season, to taste, with sea salt and freshly ground black pepper. Pour the dressing over the lentil salad and mix well.
Preheat the grill to its highest setting. Remove the marinated mackerel from the fridge and spread the mustard all over the skin and inside the cavity. Place the mackerel onto a grill tray and grill for 5-10 minutes, depending on the size of the fish. Baste the mackerel with any remaining marinade halfway through cooking.
To serve, spoon the lentil salad onto serving plates and scatter over the garlic-roasted nuts. Carefully pull the mackerel fillets off the bone and place on some on top of each portion of lentils. Garnish with rocket leaves and the remaining blackberries and pomegranate seeds.
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