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Donal Skehan
Mediterranean Mackerel with a Tomato Panzanella Salad | DonalSkehan.com, Delicious summer salad!
  • light-meals

Mediterranean Mackerel with a Tomato Panzanella Salad

May 30

Mackerel instantly reminds me of eating outside in the summer at BBQ’s on Ireland’s Eye with my grandad and all my cousins. Fried or BBQ’d with mediterranean flavours it goes beautifully with an Italian panzanella salad, which is packed with great tastes and textures.

  • time
  • serves Serves
Method
  1. Preheat the oven to 200°C/ 400°F/ Gas mark 5.
  2. Toss the bread chunks in a roasting tray with a generous drizzle of olive oil. Season with sea salt and ground black pepper and then place in the oven until toasted and golden for about 8 minutes. Give them a good toss half way through. Remove from the oven and feed with an extra drizzle of olive oil.
  3. In a large bowl whisk together the red wine vinegar, olive oil, and garlic and then add in the onion, cherry tomatoes, sunblushed tomatoes, toasted bread and toss until completely coated. Leave to soak up the dressing while you get on with the fish.
  4. Place the mackerel on a plate and drizzle with a little olive oil, a squeeze of lemon juice and sprinkle with sea salt, black pepper and a little of the dried oregano.
  5. Heat a large frying pan over a medium high heat and then place the mackerel flesh side down for 2-3 minutes, then turn over squeeze over lemon juice and cook for further 2-3 minutes.
  6. Serve straight away alongside the panzanella salad.

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Ingredients

4 Mackerel Fillets

Juice of 1 lemon

4 cloves of garlic, finely chopped

1/2 loaf of ciabatta bread, torn into rough pieces

1/2 red onion, finely sliced

1 punnet of cherry tomatoes

150g of sunblush tomatoes

1 tablespoon of red wine vinegar

3 tablespoons of extra virgin olive oil

1 clove of garlic, finely chopped

A good handful of basil, roughly chopped

4
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photo
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