Mackerel with Black Bean Salad

Ingredients

• 150 g black beans
• Salt
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 0.25 tsp cayenne pepper
• 1 tsp paprika powder
• 0.5 tsp Chili flakes
• 1 tsp mustard seeds
• 1 tsp dried basil
• 1 tsp Dried oregano
• pepper (ground)
• 600 g yellowtail mackerel fillet (pre‑cooked, skinless)
• 2 salad hearts
• 2 tbsp olive oil
• 2 red onions
• 4 tbsp olive oil
• 1 lemon (juice and zest)
• 1 minced garlic clove

Instructions

1. 1.

   Rinse the beans under cold water and soak overnight in cold water. The next day cook the beans in boiling salted water for 25–30 minutes. Preheat the oven to 200 °C with upper and lower heat.

2. 2.

   Meanwhile, toast the spices in a dry pan without fat, remove them, and put them in a mortar. Add the dried herbs, salt, and pepper and grind finely. Wash the fish, pat it dry, and place it on a baking sheet lined with parchment paper.

3. 3.

   Drizzle with a little olive oil and rub with the spice mixture. Bake in the preheated oven for 20–25 minutes. For the dressing mix all ingredients together and season with salt and pepper. Rinse the salad hearts, wash them, spin dry, and tear into bite‑sized pieces.

4. 4.

   Peel the onions and cut them into rings. Distribute the salad with onion rings and beans on plates and drizzle with a little dressing. Cut the fish into portions and serve with the remaining dressing immediately.