This recipe is low in calories, carbs and salt, so is ideal if you want to improve your health.
Ingredients
- ½ cucumber, halved lengthways, deseeded and thinly sliced
- 1 small fennel bulb, quartered, cored and thinly sliced
- 2 large celery sticks, thinly sliced
- 4 large fresh mackerel fillets
- 1 tsp sunflower oil
For the dressing
- 1 tbsp runny honey
- ½ tbsp Dijon mustard
- 15g fresh dill, chopped
- 1 tbsp extra-virgin olive oil
- 2-2½ tbsp white wine vinegar
Method
- 1. Shake all the dressing ingredients together with 2 tablespoons water in a clean jam jar. Season to taste.
- 2. Put the cucumber, fennel and celery into a mixing bowl and pour over the dressing. Toss together, then cover and stand for 30 minutes.
- 3. Heat a griddle pan over a medium-high heat until hot. Brush the fish with the oil, season and put skin-side down on the pan. Cook for 2-3 minutes each side or until just cooked through.
- 4. Spoon the coleslaw onto 4 plates, top with the fish and serve with boiled new potatoes and lemon wedges.
Nutritional info
Per serving: 386kcals, 28g fat (5.4g saturated), 29g protein, 4.4g carbs, 4.2g sugar, 0.4g salt