Mackerel with chicory, apple and walnuts
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Mackerel with chicory, apple and walnuts
Recipe by Annie Bell
For a lower-calorie meal, serve just one mackerel fillet per person
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
714Kcal
Fat
59gr
Saturates
10gr
Carbs
12gr
Sugars
9gr
Fibre
4gr
Protein
33gr
Salt
0.9gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 40g walnuts, roughly chopped
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 2 tsp cider vinegar
- 4 mackerel fillets
- 2 heads of chicory, trimmed and separated into leaves
- a handful of rocket leaves or watercres
- 1 red-skinned apple, cored and sliced
- 2 tbsp snipped chives
Step by step
- Gently fry the walnuts in 1 tablespoon of oil in a large nonstick frying pan, for about 2 minutes or until golden. Remove to a plate using a draining spoon, and set the pan aside for later.
- Whisk the mustards and vinegar in a small bowl then gradually whisk in 2 tablespoons of olive oil until emulsified. Season to taste.
- Put the frying pan back on a medium-to- high heat. Cut a few slashes through the skin of the mackerel fillets then season on both sides. Add to the hot pan, skin-side down. Sear for 2-3 minutes or until the skin is slightly crisp. Flip over and cook for another 2 minutes or until just cooked through.
- Meanwhile, toss the chicory leaves, rocket or watercress, apple and chives together with half the dressing. Divide between 2 bowls and top with the mackerel. Drizzle with the rest of the dressing and scatter with the walnuts.
