There’s something deeply satisfying about the crisp skin of freshly seared mackerel paired with a warm, earthy lentil salad. This dish delivers both comfort and nourishment in one beautifully balanced plate.

With its golden fish fillets, jewel-toned beetroot, and bright herbs, this meal feels restaurant-quality yet is simple enough to make on a weekday. Each bite blends richness, acidity, and freshness—a perfect showcase for seasonal produce.

Ingredients

• 2 mackerel fillets (approx. 150g each)
• 150g dried Puy lentils
• 1 large raw beetroot (approx. 150g)
• 2 medium carrots (approx. 150g)
• 1 shallot
• 2 cloves garlic
• 30ml extra virgin olive oil
• 1 lemon
• 1 small bunch fresh dill
• 500ml vegetable broth or water
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Peel and dice the beetroot and carrots into 1cm cubes. Finely chop the shallot and mince the garlic. Rinse the puy lentils under cold water.
2. In a medium saucepan, heat 15ml of olive oil over medium heat. Add the chopped shallot and sauté until softened, about 3–4 minutes. Add garlic and cook for another minute.
3. Add beetroot, carrots, and lentils. Pour in the vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until tender.
4. While the lentils cook, pat the mackerel fillets dry. Lightly score the skin and season both sides with salt and pepper.
5. Heat the remaining olive oil in a non-stick pan over medium-high heat. Place the fillets skin-side down and cook for 3–4 minutes until crisp and golden.
6. Flip and cook for 1–2 minutes more, just until cooked through. Remove from heat.
7. Drain any excess liquid from the lentils. Stir in the juice of half a lemon and chopped dill. Season to taste.
8. To serve, divide the warm lentil salad between plates, top with a seared mackerel fillet, and add a lemon wedge on the side.

Tips & Substitutions

• Make it vegetarian: Replace mackerel with grilled halloumi or roasted mushrooms for a hearty plant-based version.
• Boost the greens: Toss in some baby spinach or kale at the end for extra nutrients and color.
• Batch cook: Prepare extra lentil salad—it keeps well in the fridge for up to 3 days and makes a great lunch.

Nutrition

Calories: 1610 kcal (serves 2)

• Fat: 80g
• Carbohydrates: 86g
• Fiber: 30g
• Protein: 84g