Mackerel and Tomato Spaghetti

MAKES 2 SERVINGS

Rich in omega-3, mackerel is a common protein source for people from the Mediterranean. You can use fresh or canned, depending on what’s more convenient for you. If you choose fresh, note that you’ll need to add olive oil, salt, and pepper along with the fish in step 2.

INGREDIENTS

4 ounces whole-wheat spaghetti
2 (4-ounce) cans mackerel packed in oil, or 8 ounces fresh mackerel
2 garlic cloves, minced
2 cups halved cherry tomatoes
1 large red bell pepper, seeded and diced
10 green olives, pitted and roughly chopped
Salt and pepper, to taste
1 handful of parsley, chopped
Juice of 1 lemon

INSTRUCTIONS

1. Cook the spaghetti in a pot of salted boiling water according to the package directions, then drain and set aside.
2. If using fresh mackerel, combine the fish with 5 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon ground black pepper in a skillet over medium-high heat. Cook for 10–15 minutes, turning once halfway through, until golden brown. If using canned mackerel, place the mackerel along with its oil in a skillet over medium-high heat.
3. Add the garlic and cook for 2–3 minutes, until golden brown.
4. Add the tomatoes, bell pepper, olives, salt, and pepper and cook for 10 minutes, until the bell peppers and tomatoes are tender.
5. Transfer the spaghetti to the skillet and cook for 1 minute, until the spaghetti is heated through.
6. Remove from the heat, garnish with the parsley, and drizzle with the lemon juice before serving.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here