Spicy Grilled Mackerel with Sorrel Lentils

Lesley Water's fabulous fusion of textures, flavours and spices make this a winning way to serve mackerel
By Lesley Waters
Spicy Grilled Mackerel with Sorrel Lentils
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the mackerel

  • 2 tbsp coriander seeds
  • 1 tbsp coarsely groundcrushed black pepper
  • 4 tbsp flat leaf parsley, roughly chopped
  • 8 small mackerel fillets
  • 1 tbsp olive oil

For the lentils

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 red chilli, chopped
  • 2 tbsp sun-dried tomato purée
  • 4 cloves garlic, finely chopped
  • 225 g yellow lentils, rinsed
  • 900 ml vegetable stock
  • 110 g sorrel leaves
  • extra virgin olive oil, for drizzling


1. To release the flavour from the coriander seeds, put them in a plastic bag and break the seeds with a rolling pin.

2. Tip the broken seeds in a bowl and add the black pepper and parsley. Rub the flesh side of the mackerel fillets with olive oil, press over the spice mix, and leave on one side.

3. Heat the olive oil in a large pan, add the onion and fry for 5 minutes.

4. Add the chilli, sun dried tomato paste and garlic. Cook for a further minute.

5. Stir in the lentils and stock, bring to the boil and simmer for 15 to 20 minutes, until the lentils are just tender.

6. Heat a griddle pan, and cook the mackerel for 2 to 3 minutes on each side.

7. Stir the sorrel into the lentils and spoon onto four serving plates. Top each with two mackerel fillets. Drizzle with a little extra virgin olive oil and serve.

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