Mackerel, Roast Cauliflower & Salad

I went to the grocery store closest to my office during my lunch break yesterday, specifically to buy fish for dinner.

But to my great disappointment they don’t sell fish there at all and I ended up leaving with chicken in my basket instead.

Imagine my surprise when I got back to the office and received a message from Vincent saying he had bought Mackerel just moments before. What a guy! Or mindreader?

Who’s hungry? Vincent and I, so this recipe serves 2 people.

Ingredients

  • 2 mackerel fillets, skin on
  • 20 ml Teriyaki sauce (or 1 lemon’s juice if you don’t have Teriyaki)
  • 15 ml olive oil
  • 5 ml butter
  • 1 romaine lettuce heart
  • 10 cherry tomatoes
  • 1 round of feta
  • 1.5 cups raw rainbow slaw (julienne carrots, cabbage, parsley etc.)
  • 150 g cauliflower florets
  • 10 ml curry powder
  • half an onion, finely chopped
  • 25 ml grated parmesan
  • salt & pepper to taste

Roast your cauliflower

Preheat the oven to 220°C to roast the cauliflower. Toss the cauli florets, 10 ml olive oil, curry powder and a pinch or two of salt in a bowl; then transfer the mix onto a baking tray.

Now sprinkle the chopped onion and parmesan on top and bake for 20 minutes. Once done, let it cool down as you cook the fish.

Fry some fish

Add 5 ml butter and 5 ml olive oil to a medium-high frying pan and plop your fillets in skin-side down first. Let it cook for 3 minutes.

Flip them over carefully and fry for another 3 minutes.

Add the teriyaki sauce or lemon juice at this point and just let it heat up for 30 seconds before removing the pan from the heat.

Build a salad

In your plate, dish up some romaine lettuce leaves, slaw on top, halved cherry tomatoes and crumbled feta. Finish it off with a creamy salad dressing. I like a basil pesto one.

Dig in!

Try my recipe

  • Servings: 2
  • Difficulty: easy
  • Print

A very satisfying, wholesome meal with strong flavours and crunchy textures.

Ingredients

  • 2 mackerel fillets, skin on
  • 20 ml Teriyaki sauce (or 1 lemon’s juice if you don’t have Teriyaki)
  • 15 ml olive oil
  • 5 ml butter
  • 1 romaine lettuce heart
  • 10 cherry tomatoes
  • 1 round of feta
  • 1.5 cups raw rainbow slaw (julienne carrots, cabbage, parsley etc.)
  • 150 g cauliflower florets
  • 10 ml curry powder
  • half an onion, finely chopped
  • 25 ml grated parmesan
  • salt & pepper to taste

Directions

  1. Preheat the oven to 220°C to roast the cauliflower. Toss the cauli florets, 10 ml olive oil, curry powder and a pinch or two of salt in a bowl; then transfer the mix onto a baking tray.
  2. Now sprinkle the chopped onion and parmesan on top and bake for 20 minutes. Once done, let it cool down as you cook the fish.
  3. Add 5 ml butter and 5 ml olive oil to a medium-high frying pan and plop your fillets in skin-side down first. Let it cook for 3 minutes.
  4. The skin should be crisping up, so flip them over carefully and fry for another 3 minutes.
  5. Add the teriyaki sauce or lemon juice at this point and just let it heat up for 30 seconds before removing the pan from the heat.
  6. In your plate, dish up some romaine lettuce leaves, slaw on top, halved cherry tomatoes and crumbled feta to kiss it off. Finish with a creamy salad dressing. I like a basil pesto one.
  7. Add a fish fillet and a generous helping of roasted cauliflower, and dig in!

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