Two plates of mackerel with crisp skin sat on a tomato and chickpea mix with a pink linen background

Spanish mackerel

  • serves 4
  • Easy

This simple recipe makes great use of storecupboard staples like chickpeas, tinned tomatoes and 'nduja. The parsley sauce is perfect for putting wilting parsley leaves or leftover stalks to work


Try this recipe for mackerel with ‘nduja chickpeas, then check out our mackerel curry, mackerel puttanescasmoked mackerel salad and more mackerel recipes.



  • olive oil 5 tbsp, plus extra for drizzling
  • onion 1, finely chopped
  • ’nduja 100g
  • garlic 3 cloves, finely chopped
  • cherry tomatoes 400g tin
  • chickpeas 400g tin
  • lemon 1, zested and juiced
  • mackerel 4 fillets
  • paprika 2 tbsp


  • Step 1

    Heat 2 tbsp of the olive oil in a deep frying pan and gently cook the onion with a pinch of salt for 10 minutes until soft.

  • Step 2

    Add the ’nduja and cook for 5 minutes, breaking up with a spoon until the oil turns a deep red and the ’nduja is starting to crisp. Tip in the garlic and cook for a minute more before adding the tomatoes and the chickpeas along with their liquid. Bring to a simmer, then cook gently for 25 minutes. Season.

  • Step 3

    Tip the parsley, lemon zest and juice, and remaining 3 tbsp of oil into a small bowl, season and mix well.

  • Step 4

    Put the mackerel fillets on a plate and sprinkle over the paprika on both sides with lots of seasoning, then drizzle with a little oil.

  • Step 5

    Heat a non-stick frying pan over a medium-high heat and cook the mackerel fillets for 2-3 minutes, skin-side down, until crisp, then flip and cook for a further minute. Spoon the ’nduja chickpeas into shallow bowls, top each with a mackerel fillet, then spoon over some of the parsley sauce.

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Nutritional Information

  • Kcals 590
  • Fat 44.9g
  • Saturates 10.6g
  • Carbs 18g
  • Sugars 7.5g
  • Fibre 7.4g
  • Protein 24.8g
  • Salt 1.3g