Mackerel fillets grilled with lemon and olive oil until the skin is crisp, served with a red onion, arugula and parsley salad. A high-protein fish plate.
Ingredients
Instructions
- 1
Pat the mackerel fillets dry, brush with the olive oil and season with 6 g of the salt.
- 2
Heat a cast-iron grill pan or charcoal grill over high heat until very hot.
- 3
Lay the fillets skin-side down and cook for 4-5 minutes until the skin is crisp.
- 4
Carefully turn and cook the other side for 2-3 minutes, then drizzle with 10 g of the lemon juice.
- 5
Thinly slice the red onion, rub with the remaining 2 g salt and leave for 5 minutes.
- 6
Toss the onion with the arugula and chopped parsley and dress with the remaining 10 g lemon juice; serve alongside the hot fish.
Nutrition
Per serving
| Calories | 540 kcal |
|---|---|
| Protein | 46 g |
| Carbs | 5 g |
| Fat | 36 g |
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