Mackerel with Basil & Lemon Chickpeas

Healthy can be hearty – and tasty too!

Serves: 4 people
Prep: 10 mins
Cooking: 15 mins
Total Time: 25 mins


4 mackerel fillets, skin on
3 tbsp olive oil, plus extra for drizzling
1 bunch spring onion, sliced
1 large garlic clove, crushed
zest 1 lemon and squeeze of juice
2 x 400g can chickpeas, drained and rinsed
150ml vegetable stock
85g SunBlush tomato, halved
1 large bunch basil


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.

With thanks to BBC Good Food

Recipe from Good Food magazine, July 2008