Mustard Grilled Mackerel, Tenderstem® and Toasted Lemon and Basil Breadcrumbs

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Recipe

The crunchy coating on the mackerel here is heavy on flavour.

A speedy yet impressive dinner that’s packed with nutrients, this recipe is just one of the ‘Tenderstem® in Ten’ recipes – ten recipes ready in less than ten minutes.

  • Under 10 minutes cooking
  • Serves 4
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recipe PDF
Ingredients
  • 4 large mackerel fillets
  • 4 tbsp Dijon mustard
  • 200g pack Tenderstem®
  • Good slug extra virgin olive oil
  • 2 large handfuls fresh breadcrumbs
  • Zest of 1 lemon
  • Large handful of fresh basil, chopped
  1. Preheat the grill to get it really hot.

  2. Smear the mackerel fillets with the Dijon mustard on the non-skin side and grill skin side up until really crispy.

  3. Meanwhile, boil or steam the Tenderstem® for about 3 minutes until tender.

  4. In a frying pan fry the breadcrumbs in the olive oil until golden. Turn off the heat and add the zest of 1 lemon and a large handful of freshly chopped basil. Season well with sea salt and black pepper.

  5. Arrange the Tenderstem® on warm plates with the mackerel and sprinkle the toasted crumbs over the top. Serve with lemon wedges.

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