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Mackerel Spaghetti

This simple Italian inspired pasta dish pairs mackerel with rainbow chard and is fresh and zesty.

Dinner
Easy
Pasta
Time 30 mins
Skill Level Easy
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Ingredients List

Serves 4
  • 30 g breadcrumbs oil free, or make your own
  • 400 g spaghetti
  • 4 mackerel fillets
  • 0.25 tsp garlic powder
  • 2 tbsp capers drained, rinsed and chopped
  • 1 lemon zest and juice
  • 1 tsp chilli flakes
  • extra virgin olive oil
  • 200 g rainbow chard
Metric - US Imperial

Instructions

  1. If you are making your own breadcrumbs, do this first. If you’re using shop bought start at the next step. 
  2. Bring a large pan of salted water to the boil and then cook the spaghetti according to the pack instructions.
  3. Add the rainbow chard for the final four minutes of cooking time.
  4. Drain well, keeping two tbsp of cooking water, then return to the pan with the reserved liquid.
  5. Grate in the zest of one lemon, then squeeze in its juice.
  6. Add two tbsp of capers, one tsp of chilli flakes, garlic powder and a good drizzle of extra-virgin olive oil.
  7. Season well, then flake the mackerel and toss it through the spaghetti, sprinkling over the breadcrumbs to serve. 

If you live in the UK, Waitrose sells oil free pre-made breadcrumbs. 

In Australia, Anchor Bread crumbs are oil free. 

Kikkoman Panko Breading Crumbs are also oil-free and available in USA.

(Use tinned mackerel if you want to save some money).

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