Sophie Mitchell’s healthy salad recipe uses mackerel, a budget-friendly and healthy fish, to create a summery dish.
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Ingredients
- 8 fresh mackerel fillets (about 150g each)
- 1 green apple, cut into thin strips
- 8 radishes (we used a mixture of regular radishes and watermelon radishes), finely sliced
- 100g watercress, stalks picked and discarded
For the salsa verde
- Bunch fresh basil
- Bunch fresh tarragon
- Bunch fresh mint
- ½ bunch fresh flatleaf parsley
- 2 garlic cloves
- 4 anchovy fillets
- 100g capers, drained and rinsed
- Juice 2 lemons
- 50ml extra-virgin olive oil
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Method
- I like to make the salsa verde by hand (but pulse in a food processor or use a stick blender if you prefer). Finely chop all the solid ingredients, then mix in a bowl with the lemon juice and oil. Set aside so the flavours can mingle.
- When you’re ready to go, put a small non-stick pan over a high heat. Lightly season the mackerel then, when the pan is very hot, flash fry for a couple of minutes on each side, in batches if needed.
- Arrange the apple, radishes and watercress on 4 plates, then top each with a couple of mackerel fillets and a drizzle of salsa verde.
Nutrition
- 780kcals Calories
- 59.1g (12.3g saturated) Fat
- 56.4g Protein
- 5.2g (3.5g sugars) Carbs
- 1.1g Fibre
- 1.4g Salt
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