Lemon Chile Garlic Pan Fried Mackerel With Quick Butter Bean Stew Recipes

Steps:

• Ensure you have a large frying pan over a medium-high heat. Heat the oil in a large frying pan. Season the fish fillets with salt and pepper and score the skin a couple of times. Add to the pan skin-side down and fry for 1 to 2 minutes until golden and crisp. Once you have placed the mackerel into the pan add the butter, garlic and parsley to the pan. Turn the fish, tossing the garlic. Carefully turn the fish over, and cook for another 30 seconds, transfer to a plate and keep warm.
• Tip in the butter beans, spinach and lemon zest. Add the stock and cook for a minute to wilt the spinach. Season well. Chop the parsley and set aside.
• Serve the spinach and butter beans in the base of a shallow bowl and top with the crispy mackerel fillets along with the parsley and a squeeze of lemon juice.

Steps:

• Lay the fillets of fish on a baking tray, which has been covered with foil for easy clean up.
• Sprinkle with salt and leave for 5-10 minutes. This helps give the flesh a firmer texture but you may omit this step if you prefer.
• Meanwhile, preheat the oven grill.
• Mix together the garlic, lemon and some freshly ground black pepper.
• Pour over the mackerel and then put in the oven to grill for about 5 minutes.
• If you have some fresh herbs like parsley to hand you could finely chop them and sprinkle them over the fish at this point.
• Serve with your favourite veggies.

Steps:

• Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over beans and toss.

Steps:

• Fry the onion with 1 tbsp olive oil, 3 minutes in a frying pan over medium-high heat.
• Remove onion from the pan, keep on a plate. Add the chicken fillets to the pan and fry them in remaining olive oil on high heat until cooked through. Add the fried onion,crushed garlic and sprinkle over some seasalt. Pour in the lemonjuice and toss everything together with the chopped parsley. Cook for another minute then serve.