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Mackerel puttanesca with orzo

Name: Mackerel puttanesca with orzo
Total time: 20 min
Ingredients: olive oil ½ tbsp, plus 1 tsp; garlic 2 cloves, sliced; anchovies 2, finely chopped; dried chilli flakes a pinch; chopped tomatoes 400g tin; black olives 8, pitted and halved; capers 2 tsp; flat-leaf parsley ½ small bunch, finely chopped; orzo 100g; mackerel fillets 2; rocket a handful, to serve

20 minutes
serves 2
Easy

This colourful, low-calorie mackerel dinner calls for seared mackerel fillets, a quick puttanesca sauce and orzo pasta, and it's all ready in 20 minutes

By Anna Glover

Published: December 9, 2020 at 8:07 am

Make this mackerel puttanesca with orzo, then try our smoked mackerel salad, mackerel curry, Spanish mackerel and more mackerel recipes.

Ingredients

olive oil ½ tbsp, plus 1 tsp
garlic 2 cloves, sliced
anchovies 2, finely chopped
dried chilli flakes a pinch
chopped tomatoes 400g tin
black olives 8, pitted and halved
capers 2 tsp
flat-leaf parsley ½ small bunch, finely chopped
orzo 100g
mackerel fillets 2
rocket a handful, to serve

Method

Step 1

Heat ½ tbsp of olive oil in a frying pan, and fry the garlic, anchovies and chilli flakes for 2 minutes until fragrant and the anchovies have dissolved. Add the tomatoes and simmer for 8-10 minutes or until thickened and saucy, then stir in the olives, capers and parsley. Season.
Step 2

Meanwhile, cook the orzo until al dente following pack instructions. Drain well.
Step 3

Brush 1 tsp of oil over the mackerel fillets and season. Heat a non-stick frying pan over a high heat until really hot, then sear the mackerel, skin-side down, for 3-4 minutes until the fillets start to curl up at the sides and release from the bottom of the pan. Turn with a fish slice and cook for another 2-3 minutes until the fish is golden and cooked through.
Step 4

Spoon the orzo onto plates, top with the mackerel fillets and puttanesca sauce, and serve with some rocket on the side.