Mackerel With Tarragon Food
MACKEREL WITH TARRAGON
Steps:
- Cut the mackerel into slices about as big as your little finger. Fry quickly in a little of the oil. Throw in the tarragon and remove fish and tarragon to a serving dish.
- Add the vinegar to the frying pan, bubble for a couple of seconds, add the rest of the oil and pour it over the fish. Season with salt and pepper and serve hot or cold with cocktail sticks.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 33 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 367 milligrams, Sugar 0 grams
BASIL & LEMON CHICKPEAS WITH MACKEREL
Good Food favourite Lesley Waters proves that healthy can be hearty - and tasty too!
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp oil in a large, shallow pan. Add the spring onions, garlic and lemon zest, then cook for 2 mins until the onions are tender but still very green. Add the chickpeas, then stir until well coated in the onion mixture. Lightly crush with a potato masher, then add the stock and tomatoes. Simmer for 3-4 mins or until the liquid is absorbed, then set aside to cool slightly.
- Meanwhile, heat the remaining oil in a large, non-stick frying pan over a medium heat. Season the mackerel fillets on both sides and fry for 3 mins each side, starting on the skin side. You'll probably need to cook these in two batches.
- Add the basil and a squeeze of lemon juice to the chickpeas, then season to taste. To serve, spoon the warm chickpeas onto serving plates, drizzle with a little extra olive oil and top with the mackerel fillets.
Nutrition Facts : Calories 486 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 1.21 milligram of sodium
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