serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 4 mackerel fillets, skin on, trimmed and pin boned
- 50 ml olive oil
- good handful soft lettuce leaves, coarsely shredded
- 1 ripe tomato, chopped
- 1 red onion, thinly sliced
- ½ lemon
- 1 large baguette, split in half, then cut into 4
Mint yoghurt dressing
- 6 small cornichons, finely chopped
- ⅓ cup chopped mint
- 200 g Greek-style yoghurt
- ½ tsp sumac
- good squeeze of lemon juice
- 1 small green chilli, thinly sliced
- sea salt and freshly ground black pepper
Instructions
To make the mint yoghurt dressing, place all the ingredients in a bowl and stir until well combined. Season to taste and refrigerate until needed.
Heat a large cast-iron frying pan over high heat. Brush the mackerel fillets with the oil, then place in the frying pan, flesh-side down. Cook for 1-2 minutes until crisp and golden brown, then turn and cook for another 1-2 minutes or until just cooked through. The cooking time may vary depending on the size of your fish fillets.
Meanwhile, place the lettuce, tomatoes and onion into a bowl and season with salt and pepper, then squeeze over the lemon juice. Divide the salad between the pieces of baguette, then top with a cooked mackerel fillet and spoon over a little yoghurt dressing. Serve immediately on plates or wrapped in paper just like they do in Istanbul!
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
