Grilled mackerel with pesto and lentils, in a pan. Mackerel dishes are full of essential omega-3 fatty acids. Serve and eat immediately after baking.
Grilled mackerel with pesto and lentils - Recipes and Cookbook online
Grilled mackerel with pesto and lentils, in a pan. Mackerel dishes are full of essential omega-3 fatty acids. Serve and eat immediately after baking.
- 200 g of lentils
- 50 g of dried tomatoes
- basil (spice)
- 50 g of arugula
- 60 g spinach (young)
- 4 tablespoons of virgin olive oil
- 1 piece of lemon
- 100 g of cherry tomatoes
- 100 g of beets (boiled)
- 2 pieces of mackerel (fillets)
- Clean and cook the lentils according to the instructions on the package. Be careful not to unravel it.
- While the lentils are cooking, put half of the arugula and spinach in a blender. Add olive oil. Grate the zest of half a lemon and add it. Add pine nuts. Process several times, to obtain a coarse slurry. If necessary, add a spoonful of water.
- Mix the lentils with half the pesto mass, add the sun-dried tomatoes and basil seasoning. Add the cooked beets and the juice of half a lemon. Mix and divide into two parts.
- Grate the rest (half) of the lemon peel, mix it with olive oil, and rub it on the mackerel fillets. Let it stand for 5 minutes.
- Heat a grill pan well. First, bake the mackerel skin-side down for about 2 minutes, then turn it over and bake for 1-2 minutes (depending on the thickness of the fillet), until it is done.
- Serve the mackerel on large plates. Place the mixture of lentils and pesto on the plates (2 pieces). Cut the cherry tomatoes in half and arrange them on the plates. Arrange the rest of the rocket and spinach salad around the mackerel fillet. Add a few spoonfuls of the rest of the pesto mixture. Drizzle with lemon juice. Eat immediately after baking.
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