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Spiced Griddled Mackerel with Spinach Lentils

1. In a bowl combine the coriander, black pepper and parsley. Rub the flesh side of the mackerel fillets with olive oil, press over the spice mix and set to one side.

2. Heat the sunflower oil in a large pan. Add the onion and steam fry 5 minutes, add the garlic and garam masala and cook for a further minute. Add the lentils and stock to the pan, bring to the boil and simmer for 15-20 minutes or until the lentils are just tender.

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

4. To serve, stir the spinach into the lentils and spoon onto four serving plates. Top each with two mackerel fillets and serve at once.
Skills Covered
2 tablespoons coriander seeds, crushed
1 tablespoon coarsely ground black pepper
4 tablespoons flat leaf parsley, roughly chopped
1 tablespoon olive oil
8 small mackerel fillets
1 tablespoon sunflower oil
1 large onion, chopped
4 garlic cloves, crushed
1 tablespoon garam masala
350 g (12 oz) orange lentils, rinsed
1.2 litres (2 pints) vegetable stock
225 g (8 oz) spinach leaves, roughly chopped
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