Mustard Grilled Mackerel, Tenderstem® and Toasted Lemon and Basil Breadcrumbs
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
- 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
Preheat the grill to get it really hot.
Smear the mackerel fillets with the Dijon mustard on the non-skin side and grill skin side up until really crispy.
Meanwhile, boil or steam the Tenderstem® for about 3 minutes until tender.
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.
Arrange the Tenderstem® on warm plates with the mackerel and sprinkle the toasted crumbs over the top. Serve with lemon wedges.