Crispy Skin Mackerel with Lemon-Sautéed Brussels Sprouts
Nutritional Information
High-fat mackerel seared to crisp the skin and paired with browned Brussels sprouts. No added oil — render the fish fat to help cook the sprouts for flavor and minimal added fat.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 fillets (approx 150 g each)s mackerel
- 14 1/8 ozs Brussels sprouts, halved
- 1 large lemon (for juice and wedges)
- 2 cloves garlic, thinly sliced
- 1 pinch sea salt
- 1 pinch black pepper
Pat mackerel dry and season with salt and pepper. Heat a dry skillet over medium-high heat and place fish skin-side down to render fat and crisp skin, 4–6 minutes. Flip and cook 1–2 minutes more until cooked through.
Remove fish and rest loosely covered. In the same pan with remaining rendered fat, add Brussels sprouts cut-side down. Cook without moving until browned, 6–8 minutes, add sliced garlic in last minute.
Squeeze lemon over sprouts and fish. Serve mackerel on a bed of Brussels sprouts with lemon wedges.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!