Mediterranean Mackerel

Elevate your lunch with a wholesome blend of seasoned rice, roasted vegetables and tender mackerel.


100g Jasmine rice
Pinch Saffron
Bunch of asparagus
5 cherry vine tomatoes
1 tin of mackerel in oil
1 Shallot
2 tbsp parsley
1 clove garlic
1tbsp basil
1tbsp mint
1tsp capers
1tbsp sherry vinegar
1/2 cup olive oil plus some for cooking
1/4tsp dijon mustard
Pumpkin seeds
Salt and pepper


  1. Preheat the oven to 220 degrees.
  2. Finely chop the shallot, garlic and all the herbs and mix with the olive oil, sherry vinegar and mustard. Season to taste.
  3. Cook the rice to the instructions on the packet with a pinch of saffron
  4. Fry the asparagus in olive oil until just cooked and season lightly.
  5. Place the tomatoes on a baking tray, drizzle with olive oil and season. Cook in the oven until they are just softened.
  6. In a dry pan over a medium heat toast the pumpkin seeds. Keep them moving to colour them evenly.
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