NUTRITION

SERVINGS

INGREDIENTS

6 oz Mackerel fillets

0.5 cup Cooked brown lentils

2 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Pat the mackerel fillets dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the mackerel skin-side down in the hot skillet, pressing gently with a spatula for 3-4 minutes until the skin is golden and crispy.

• 4

  Flip the fillets and cook for an additional 1-2 minutes until the fish is opaque and flakes easily.

• 5

  Remove the fish from the pan and set aside; in the same pan, add the minced garlic and sauté for 30 seconds.

• 6

  Toss in the baby spinach and cooked lentils, stirring until the spinach is wilted and the lentils are warmed through.

• 7

  Stir in the lemon juice and lemon zest, then serve the crispy mackerel on top of the lentil and spinach mixture.