Try this recipe for mackerel with 'nduja chickpeas, then check out our mackerel curry, mackerel puttanesca, smoked mackerel salad and more mackerel recipes.


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


  • 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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Adam Bush Chef Portrait
Adam BushDeputy food editor

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