Pan-Seared Mackerel with Sautéed Spinach and Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Mackerel with Sautéed Spinach and Eggs

YOUR SOLIN GENERATED RECIPE

Pan-Seared Mackerel with Sautéed Spinach and Eggs

Delight in this balanced dish featuring richly flavored, pan-seared mackerel paired with lightly sautéed spinach and perfectly cooked eggs. The crispy skin of the mackerel combined with the tender greens and velvety eggs create a harmonious blend of textures and savory notes, making it a satisfying meal any time of day.

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NUTRITION

369kcal
Protein
31g
Fat
26.7g
Carbs
3.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Mackerel Fillet

2 large Eggs

2 cups Fresh Spinach

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Pat the mackerel fillet dry with a paper towel.

  • 2

    Heat a non-stick skillet over medium-high heat. Place the mackerel skin-side down and sear for about 3-4 minutes until the skin becomes crispy.

  • 3

    Carefully flip the mackerel and cook for another 2 minutes or until the fish is just cooked through. Remove and set aside.

  • 4

    In a separate pan, heat 1 teaspoon of olive oil over medium heat. Add the fresh spinach and sauté for 2 minutes until wilted but still vibrant.

  • 5

    Using the same pan or another clean skillet, cook the eggs to your preference (fried, scrambled, or poached) ensuring they are done to your liking.

  • 6

    Plate the sautéed spinach as a bed, top with the pan-seared mackerel, and arrange the eggs on the side. Serve immediately.

Pan-Seared Mackerel with Sautéed Spinach and Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Mackerel with Sautéed Spinach and Eggs

YOUR SOLIN GENERATED RECIPE

Pan-Seared Mackerel with Sautéed Spinach and Eggs

Delight in this balanced dish featuring richly flavored, pan-seared mackerel paired with lightly sautéed spinach and perfectly cooked eggs. The crispy skin of the mackerel combined with the tender greens and velvety eggs create a harmonious blend of textures and savory notes, making it a satisfying meal any time of day.

NUTRITION

369kcal
Protein
31g
Fat
26.7g
Carbs
3.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Mackerel Fillet

2 large Eggs

2 cups Fresh Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

    Pat the mackerel fillet dry with a paper towel.

  • 2

    Heat a non-stick skillet over medium-high heat. Place the mackerel skin-side down and sear for about 3-4 minutes until the skin becomes crispy.

  • 3

    Carefully flip the mackerel and cook for another 2 minutes or until the fish is just cooked through. Remove and set aside.

  • 4

    In a separate pan, heat 1 teaspoon of olive oil over medium heat. Add the fresh spinach and sauté for 2 minutes until wilted but still vibrant.

  • 5

    Using the same pan or another clean skillet, cook the eggs to your preference (fried, scrambled, or poached) ensuring they are done to your liking.

  • 6

    Plate the sautéed spinach as a bed, top with the pan-seared mackerel, and arrange the eggs on the side. Serve immediately.