Grilled Mackerel with Potato and Onion Mustard

Grilled lemon-seasoned mackerel fillets served atop a fresh potato salad with fennel, red onion, and wholegrain mustard dressing.

Healthy Dinner Fish Seafood High Protein

Estimated Nutrition

Calories

387.1

kcal / serving

1548.2 kcal total

Carbs

20.6g

per serving

82.4 g total

Fat

22.2g

per serving

88.6 g total

Protein

26.4g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Wholegrain Mustard

tbsp

White Wine Vinegar

Fruits

piece

Lemon

zest and juice only

NutsSeeds

bunch

Flat leaf Parsley

small bunch, roughly chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

drizzled over fish and for salad dressing

Seafood

piece

Mackerel

fresh, filleted and rib bones removed

Vegetables

600

New Potatoes

halved

piece

Fennel

big bulb, finely sliced

piece

Red Onion

finely sliced

Method

Mound the salad on plates and top with mackerel and remaining juices.

Season fillets with salt, pepper, lemon juice, lemon zest, and olive oil.

Grill fillets skin-side up for five minutes, then flip for two minutes until browned.

Boil 600g of potatoes until firm, then cut them in half.

Preheat a grill to medium-high heat.

Fillet the mackerel and remove all rib bones.

Wisk olive oil, lemon juice, mustard, and vinegar in a mixing bowl.

Combine potatoes with dressing, sliced onion, fennel, and parsley.