Name: Mackerel puttanesca with orzo
Total time: 20 min
Yield: Serves 2
Cuisine: Italian
Ingredients: ½ tbsp olive oil, plus 1 tsp; 2 cloves garlic, sliced; 2 anchovies, finely chopped; a pinch dried chilli flakes; 400g tin chopped tomatoes; 8 black olives, pitted and halved; 2 tsp capers; ½ small bunch flat-leaf parsley, finely chopped; 100g orzo; 2 mackerel fillets; a handful rocket, to serve

A mackerel fillet on a bed of orzo pasta with a tomato sauce and rocket leaves

½ tbsp olive oil
plus 1 tsp
2 cloves garlic
sliced
2 anchovies
finely chopped
a pinch dried chilli flakes
400g tin chopped tomatoes
8 black olives
pitted and halved
2 tsp capers
½ small bunch flat-leaf parsley
finely chopped
100g orzo
2 mackerel fillets
a handful rocket
to serve

Method

step 1
Heat ½ tbsp of olive oil in a frying pan, and fry the garlic, anchovies and chilli flakes for 2 minutes until fragrant and the anchovies have dissolved. Add the tomatoes and simmer for 8-10 minutes or until thickened and saucy, then stir in the olives, capers and parsley. Season.
step 2
Meanwhile, cook the orzo until al dente following pack instructions. Drain well.
step 3
Brush 1 tsp of oil over the mackerel fillets and season. Heat a non-stick frying pan over a high heat until really hot, then sear the mackerel, skin-side down, for 3-4 minutes until the fillets start to curl up at the sides and release from the bottom of the pan. Turn with a fish slice and cook for another 2-3 minutes until the fish is golden and cooked through.
step 4
Spoon the orzo onto plates, top with the mackerel fillets and puttanesca sauce, and serve with some rocket on the side.