The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sicilian Mackerel Pasta with dill & raisins
Smoked mackerel pasta with rocket, tenderstem broccoli, raisins and pine nuts
Prep in 10
New
7 plants
Low sat fat
Serving size
Ingredients
- 20g pine nuts
- 20g raisins (Raisins, Sunflower Oil)
- 20g rocket
- 2 shallot
- 20g capers (Water, Salt, Vinegar)
- 1 unwaxed lemon
- 180g Tenderstem broccoli
- 2 garlic clove
- 1 handful of fresh dill
- 2 x 75g smoked mackerel fillet (skin on) (Fish)
- 100g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 609
Protein: 30g
Carbs: 56g
Fat: 31g
Sicilian Mackerel Pasta with dill & raisins
Smoked mackerel pasta with rocket, tenderstem broccoli, raisins and pine nuts
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Cooking Instructions
- Boil a kettle. Place the raisins in a small bowl and pour over 50ml boiling water. Set aside. Thinly slice the shallots. Zest and quarter the half lemon. Finely chop the dill. Grate the garlic. Roughly chop the capers. Trim the broccoli.
- Heat a medium frying pan on a medium heat (no oil). Toast the pine nuts for 2-3 mins, tossing regularly, until they begin to brown. Remove and set aside.
- Return the frying pan with 1 tsp oil to a medium heat. Add the shallot and garlic to the pan and cook for 5-7 mins, stirring occasionally, until softened.
- Meanwhile, fill a medium saucepan with salted boiling water. Bring to the boil and place the noodles and broccoli into the pan. Gently separate the noodles with a fork and boil for 3 mins. Drain well.
- Drain the raisins. Flake the smoked mackerel into the pan with the shallot, discarding the skin. Cook for 2-3 mins to heat through, then stir in the noodles and broccoli. Add the raisins, capers, lemon zest and dill. Season generously with sea salt and black pepper. Mix everything together to coat the noodles.
- To finish, gently toss the rocket through the noodles and squeeze in the juice from the lemon (or to taste). Serve into bowls with the pine nuts sprinkled on top.
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