Pan-Cooked Mackerel with Beetroot Salsa & Bean Mash Recipe

Season the mackerel fillets with salt and pepper.

Heat olive oil in a large pan over medium heat. Cook the mackerel fillets for 2-3 minutes on each side until cooked through.

In a separate pan, heat olive oil and sauté minced garlic for 1 minute. Add cooked white beans, lemon juice, paprika, salt, and pepper. Mash the beans with a fork until creamy. Keep warm.

In a bowl, combine diced beetroot, chopped parsley, diced red onion, balsamic vinegar, salt, and pepper to make the salsa.

Serve the pan-cooked mackerel fillets with a scoop of bean mash and a spoonful of beetroot salsa on top.

Enjoy!