Filetto Di Sgombro Ai Ceci (Recipe)


  • 3.0 tbsp olive oil , plus extra for drizzling
  • 1 bunch spring onions , sliced
  • 1 large garlic clove , crushed
  • zest 1 lemon and squeeze of juice
  • 2 x 400g can chickpeas , drained and rinsed
  • 150.0ml vegetable stock
  • 85.0g SunBlush tomatoes , halved
  • 4 mackerel fillets, skin on
  • 1 large bunch basil
  1. Heat 2 tbsp oil in a large, shallow pan. Add the spring onions, garlic and lemon zest, then cook for 2 mins until the onions are tender but still very green. Add the chickpeas, then stir until well coated in the onion mixture. Lightly crush with a potato masher, then add the stock and tomatoes. Simmer for 3-4 mins or until the liquid is absorbed, then set aside to cool slightly.
  2. Meanwhile, heat the remaining oil in a large, non-stick frying pan over a medium heat. Season the mackerel fillets on both sides and fry for 3 mins each side, starting on the skin side. You’ll probably need to cook these in two batches.
  3. Add the basil and a squeeze of lemon juice to the chickpeas, then season to taste. To serve, spoon the warm chickpeas onto serving plates, drizzle with a little extra olive oil and top with the mackerel fillets.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s