Pan-fried Mackerel fillets with caramelised red onion, beetroot and rocket salad

Serves
4
Preparation time
10 minutes
Cooking time
30 minutes

Ingredients

  • 2 tbsp olive oil
  • 2 red onions
  • 2 tsp balsamic vinegar
  • 4 mackerel fillets
  • 250g cooked beetroot, cut into wedges
  • 80g rocket leaves
  • 1 tbsp salad dressing

Method

  1. Heat 1 tbsp of the oil in a pan and cook the onion over a medium heat for 2-3 minutes, stirring constantly. Cover and cook for another 6-7 minutes.
  2. Stir in the balsamic vinegar then cover and cook for another 7-8 minutes until the onions are soft and starting to caramelise.
  3. Heat the remaining oil in a pan and cook the mackerel fillets, skin-side down for 3-4 minutes then turn over and cook for a further 3-4 minutes – do not over-cook.
  4. Toss together the beetroot, rocket leaves and salad dressing. Place to one side on 4  plates then arrange the caramelised onion and top with the mackerel.

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