Grilled mackerel fillets with pear salad recipe

  • Serves 4
  • 10 mins to prepare and 12 mins to cook
  • 491 calories / serving
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Slice the pears into thin wedges and toss in a bowl with the fennel and lime zest and juice and the crème fraîche. Grill the mackerel fillets for 5-6 minutes on either side, until cooked through.

Divide the watercress between four plates, then top with the pear and fennel mixture and two mackerel fillets. Sprinkle with the toasted pumpkin seeds and serve.

  • Ingredients

  • 2 pears, cored
  • 1 large fennel bulb, trimmed and finely sliced
  • zest and juice of 1 lime
  • 2tbsp low fat crème fraiche
  • 8 mackerel fillets
  • 60g (2½oz) watercress
  • 20g (3/4oz) pumpkin seeds, toasted
  • Energy 2040kj 491kcal 24%
  • Fat 32g 46%
  • Saturates 7g 36%
  • Sugars 9g 10%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 10.3g Protein 36.7g Fibre 6.1g

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