Mackerel with rocket, grilled peppers, toasted pine nuts and light pesto


Serves 4

  • 8 mackerel fillets
  • 1 yellow pepper
  • 1 red pepper
  • 50 g pine nuts
  • 30 g rocket
  • 1 bunch basil
  • 1 orange
  • extra virgin olive oil
  • salt and pepper


Wash and clean the peppers and chop into strips. Grill the peppers and mackerel fillets for 10-12 minutes, then remove the fish and continue grilling for a further 5 minutes, turning the peppers.

In a separate frying pan, toast the pine nuts for a few minutes. Blitz the juice of the orange with the basil, 3 tablespoons of oil, salt and pepper; use this to dress the rocket, add the mackerel and peppers and serve your dish, topping with the toasted pine nuts.

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