NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught mackerel fillet

1 tbsp shelled hemp seeds

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

1 clove garlic

1 cup organic baby spinach

0.5 cup cucumber

PREPARATION

• 1

  Pat the mackerel fillets thoroughly dry with a paper towel to ensure the skin becomes perfectly crispy during searing.

• 2

  Season both sides of the fish evenly with the sea salt and freshly cracked black pepper.

• 3

  Heat the extra virgin olive oil in a medium stainless steel or cast iron skillet over medium-high heat until shimmering.

• 4

  Place the mackerel fillets skin-side down in the hot pan and press gently with a spatula for 30 seconds to prevent curling.

• 5

  Sear for 3 to 4 minutes until the skin is golden and crisp, then carefully flip and cook for another 1 to 2 minutes.

• 6

  Add the minced garlic and a squeeze of lemon juice to the pan during the final minute of cooking to infuse the fish.

• 7

  In a medium bowl, toss the organic baby spinach, sliced cucumber, and hemp seeds with the remaining lemon juice and a pinch of salt.

• 8

  Plate the crispy fish over the fresh salad base and drizzle with the remaining zesty pan juices before serving.