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Mackerel with garlicky beans
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Mackerel with garlicky beans
This fresh and wholesome fish recipe encompasses the spirit of a true Mediterranean dish
Serves: 2
Prep time: 10 minsTotal time:
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Nutritional information (per serving)
Calories
578Kcal
Fat
43gr
Saturates
9gr
Carbs
9gr
Sugars
7gr
Fibre
7gr
Protein
36gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1½ tbsp olive oil
- 2 garlic cloves, sliced
- 1 tsp chopped rosemary (about 1 sprig)
- 3 large vine tomatoes (about 275g), roughly chopped
- 1 x 300g pack green beans, topped and tailed
- 4 mackerel fillets (about 90g each), or you can use sea bass
Step by step
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Heat 1½ tablespoons of oil in a medium-large saucepan. Add the garlic and rosemary and cook gently for 1 minute, without allowing the garlic to colour. Add the tomatoes and cook briskly for 1 minute, then add the beans and season. Cover the pan and cook for 10 minutes or until the tomatoes have broken down to form a sauce, and the beans are tender but still with a little bite to them.
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After about 5 minutes, heat 1 tsp of oil in a large nonstick frying pan. Cut diagonal slashes in the skin of the mackerel fillets, and season on both sides. Add to the hot pan, skin-side down, and cook over a high heat for 2-3 minutes until the skin is crisp. Flip over and cook for a further 1-2 minutes until just cooked through.
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Serve the mackerel on a bed of the beans. Drizzle with a little extra oil to serve if you wish.