Charred mackerel linguine with rocket and almond, aged Parmesan and Amalfi lemon

This surprisingly simple mackerel linguine recipe can be whipped up in under an hour for a quick yet flavour-packed dish, with perfectly charred fish sitting atop beautifully cooked pasta.

First published in 2016

Ingredients

Metric

Imperial

Mackerel linguine

Rocket and almond pesto

To serve

Method

1
To begin, make the pesto. Blanch the rocket in boiling water then refresh in iced water. Squeeze out any excess water then finely chop together with the almonds and minced garlic
2
Transfer the chopped rocket to a bowl and add the grated Parmesan, lemon zest and juice. Slowly stir in the olive oil and season to taste
  • 50g of Parmesan, grated
  • 1 lemon, juiced and zested
  • 150ml of olive oil
3
Slice the radishes lengthways using a mandoline and place in iced water
4
Using a hot grill pan or barbecue, coat the skin-side of the mackerel fillets with a little olive oil and char nicely on a very hot barbecue until lightly blackened, this will take 1–2 minutes
5
Turn over and cook for a further minute before removing from the heat. You can also use a blowtorch to get a really nice colour on the skin
6
Cook the linguine in boiling salted water until al dente, drain and toss with the pesto. Divide between 4 heated bowls then break the mackerel fillets on top of the pasta
7
Finish with Parmesan shavings, radish slices, rocket and a wedge of lemon
First published in 2016

Robert Thompson's cooking is full of character and classical skill.

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