Spanish Mackerel Recipe | olivemagazine
This mackerel with braised ’nduja chickpeas is great for using up store cupboard staples like chickpeas and tinned tomatoes, plus wilting parsley leaves.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 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
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