Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mackerel puttanesca with orzo
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- ½ tbsp olive oil, plus 1 tsp
- 2 cloves garlic, sliced
- 2 anchovies, finely chopped
- a pinch dried chilli flakes
- 400g tin chopped tomatoes
- 8 black olives, pitted and halved
- 2 tsp capers
- ½ small bunch flat-leaf parsley, finely chopped
- 100g orzo
- 2 mackerel fillets
- a handful rocket, 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.
