Marinated Mackerel with Red Lentils and Oregano Aio

Name: Marinated Mackerel with Red Lentils and Oregano Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. red lentils, soaked overnight in; 4 cups cold water; 4 fresh oregano leaves, chopped; 2 cloves garlic, finely minced; 1 egg; 1/2 cup extra-virgin olive oil, divided; 1 lemon, juice of; Salt, to taste; Freshly ground black pepper, to taste; 1 red onion, finely chopped; 1 cup red wine vinegar; 1 tsp. dry oregano leaves; 1 cup virgin olive oil; 2 (8 oz. each) mackerel filets, bones removed, skin intact

Servings: persons

6 oz. red lentils, soaked overnight in
4 cups cold water
4 fresh oregano leaves, chopped
2 cloves garlic, finely minced
1 egg
1/2 cup extra-virgin olive oil, divided
1 lemon, juice of
Salt, to taste
Freshly ground black pepper, to taste
1 red onion, finely chopped
1 cup red wine vinegar
1 tsp. dry oregano leaves
1 cup virgin olive oil
2 (8 oz. each) mackerel filets, bones removed, skin intact

1
Drain lentils and let stand at room temperature.
2
In a blender, mix egg, oregano and garlic until smooth.
3
Drizzle in 1/4 cup of the extra-virgin olive oil in a thin stream until a thick emulsion is formed.
4
Remove from blender, whisk in lemon juice, season with salt and pepper and set aside.
5
In a medium sauce pan, heat onion, red wine vinegar, dried oregano and the 1 cup virgin olive oil.
6
Bring to a boil.
7
Lower heat and simmer 10 minutes.
8
Cut each mackerel filet diagonally in half to form pointed wedge.
9
Season flesh side, and place in small casserole just large enough to hold fish and 2 cups liquid.
10
Bring vinegar mixture to boil and pour over fish, moving around so fish is surrounded by liquid.
11
Allow to stand until cool (10 to 15 minutes).
12
Saute lentils in 1/4 cup of remaining extra-virgin olive oil over medium heat until crispy (about 7 to 8 minutes), drain oil off and place in center of serving platter.
13
Place mackerel pieces on top of lentils, drizzle with oregano aioli and serve.

1179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 oz. red lentils, soaked overnight in, 4 cups cold water, 4 fresh oregano leaves, chopped, 2 cloves garlic, finely minced, and more.

Yes, Marinated Mackerel with Red Lentils and Oregano Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Mackerel with Red Lentils and Oregano Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions