Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Lemon-roasted mackerel fillets with apple tzatziki recipe

1 rating

This zesty mackerel served with fluffy couscous and a creamy apple tzatziki is a delicious dinner for two. Healthy and on the table in just half an hour, it's perfect for rustling up midweek. See method

Serves 2
15 mins to prepare and 15 mins to cook
593 calories / serving
Freezable
Healthy

Ingredients

½ red apple, cored and coarsely grated
1 lemon, ½ juiced, ½ sliced into rounds
¼ cucumber, halved, seeded and coarsely grated
1 tbsp chopped fresh mint, plus extra to serve
75g natural yogurt
2 mackerel fillets
oil, for greasing
2 tsp honey
1 tsp chopped fresh thyme leaves, plus extra to serve
150g couscous
150g sliced spring greens

Each serving contains

Energy
2500kj
593kcal 30%
Fat
18g 26%
Saturates
4g 21%
Sugars
13g 15%
Salt
0.8g 13%

of the reference intake
Carbohydrate 77.4g Protein 34.4g Fibre 5.3g

Method

Preheat the oven to gas 3, 170°C, fan 150°C. To make the tzatziki, toss the grated apple with 1 tsp lemon juice to prevent browning. Put the apple and cucumber in a clean tea towel and wring out to remove excess water. Transfer to a bowl and add the mint, yogurt and a little seasoning. Stir to combine.
Put the mackerel fillets on a lightly oiled baking tray, skin-side down. Combine the honey with the chopped thyme leaves and remaining lemon juice. Spoon the honey mixture over the mackerel fillets, season well and top each with overlapping lemon slices. Roast for 15 mins, or until just cooked through.
Meanwhile, prepare the couscous according to the pack instructions. Steam the spring greens for 3-4 mins, until just tender. Serve the baked mackerel with the couscous, apple tzatziki, spring greens and a few mint leaves and thyme sprigs to garnish.

Freezing and defrosting guidelines

Only the fish can be frozen. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating.

See more Fish & seafood recipes