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

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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




Mackerel linguine

Rocket and almond pesto

To serve


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
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
Slice the radishes lengthways using a mandoline and place in iced water
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
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
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
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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