120g can of mackerel fillets, drained
150g dried orzo
½ small red chilli, deseeded and finely chopped
2 tsp of capers
10 baby plum tomatoes, halved
1 clove garlic, grated
A handful of fresh parsley
Zest and juice of a small lemon
Grated parmesan to serve
Olive or rapeseed oil
Salt and pepper
- Cook the orzo for about a minute less than the pack instruction. Test to make sure it’s just al dente, then drain, reserving a cup of the cooking water.
- Heat a good glug of oil in a shallow pan and sizzle off the garlic and chilli. This will only take a moment so be careful not to burn the garlic. Over a gentle heat, throw the orzo into the pan, stirring the garlic and chilli through. Add a splash of the reserved cooking water to stop the pasta getting too sticky.
- Mix in the tomatoes and capers then flake over the mackerel fillets, stirring everything gently and letting all the ingredients warm through.
- Remove from the heat, stir through the lemon zest and juice and the parsley. Add a sprinkling of seasoning then divide into two bowls and served with plenty of grated parmesan.