Lemon-roasted mackerel fillets with apple tzatziki 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

  1. 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.
  2. 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.
  3. 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.

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