Mackerel with lemon mustard potatoes recipe

  • Serves 2
  • 3 mins to prepare and 7 mins to cook
  • 485 calories / serving
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Mackerel with lemon mustard potato salad HERO

Boil the kettle. Put the sliced potatoes and green beans in a saucepan and pour over the boiling water. Cover, then
bring back to the boil and cook for a further 4-5 minutes.

Heat the oil in a frying pan over a high heat. Season both sides of the mackerel and put the fillets skin down in the pan. Cook for 2-3 minutes, then turn over and cook for another 1-2 minutes. Meanwhile, chop the spring onions and capers.

Drain the potatoes and beans and put in a mixing bowl together with the onions, capers, oil and mustard. Mix well to cover the potatoes and beans completely. Cut the lemonin half and squeeze over the juice. Season and serve with the mackerel.

  • Ingredients

  • 200g (7oz) Charlotte potatoes, thinly sliced
  • 150g (5oz) green beans, topped and tailed
  • 1 tbsp olive oil
  • 4 mackerel fillets
  • ½ bunch spring onions
  • 1 tbsp capers
  • 1 tbsp wholegrain mustard
  • 1 lemon, juice only
  • Energy 2030kj 485kcal 24%
  • Fat 31g 44%
  • Saturates 6g 30%
  • Sugars 4g 4%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 20.1g Protein 32.5g Fibre 4.6g

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