Main and Side
Pan-Fried Mackerel with Pomegranate Arugula Salad
Crisp-skinned mackerel with arugula, red onion and pomegranate: a seasonal feast.
- Gluten-free
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 2
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 bunch arugula
- ½ red onion
- ½ pomegranate
- 3 tbsp olive oil
- 1 tbsp pomegranate molasses
- 1 tsp salt
- 2 mackerel
- 1 pinch black pepper
- 1 lemon
Method
- Wash and roughly chop the arugula, slice the red onion thinly and seed the pomegranate.
- Combine the arugula, red onion and pomegranate seeds in a bowl. Add most of the olive oil, the pomegranate molasses and a pinch of salt, then toss gently.
- Pat the butterflied mackerel dry and season with the rest of the salt and the pepper.
- Heat the remaining olive oil in a pan over medium-high heat. Cook the mackerel skin-side down for 4–5 minutes, then flip and cook for another 2–3 minutes, until the flesh is opaque and flakes easily.
- Serve the mackerel with the salad and lemon wedges.