Pan-Seared Mackerel with Roasted Cabbage and Sauerkraut

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

Pan-Seared Mackerel with Roasted Cabbage and Sauerkraut

YOUR SOLIN GENERATED RECIPE

Pan-Seared Mackerel with Roasted Cabbage and Sauerkraut

Pan-seared mackerel fillets served over oven-roasted cabbage wedges and tangy sauerkraut, finished with a touch of rich, melted butter.

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NUTRITION

400kcal
Protein
33.1g
Fat
24.8g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Mackerel Fillet

1.5 cups Green Cabbage

0.25 cup Sauerkraut

0.5 teaspoon Salted Butter

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper

  • 2

    Slice the cabbage into thick wedges and roast for 20 minutes until the edges are tender

  • 3

    Pat the mackerel fillets dry with a paper towel and season lightly with salt and pepper

  • 4

    Heat a non-stick skillet over medium-high heat and add the butter

  • 5

    Place the mackerel skin-side down in the pan and sear for 3-4 minutes until the skin is crispy

  • 6

    Flip the fillets and cook for an additional 1-2 minutes until opaque throughout

  • 7

    Plate the roasted cabbage wedges, top with the seared mackerel, and garnish with cold sauerkraut

Pan-Seared Mackerel with Roasted Cabbage and Sauerkraut

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

Pan-Seared Mackerel with Roasted Cabbage and Sauerkraut

YOUR SOLIN GENERATED RECIPE

Pan-Seared Mackerel with Roasted Cabbage and Sauerkraut

Pan-seared mackerel fillets served over oven-roasted cabbage wedges and tangy sauerkraut, finished with a touch of rich, melted butter.

NUTRITION

400kcal
Protein
33.1g
Fat
24.8g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Mackerel Fillet

1.5 cups Green Cabbage

0.25 cup Sauerkraut

0.5 teaspoon Salted Butter

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper

  • 2

    Slice the cabbage into thick wedges and roast for 20 minutes until the edges are tender

  • 3

    Pat the mackerel fillets dry with a paper towel and season lightly with salt and pepper

  • 4

    Heat a non-stick skillet over medium-high heat and add the butter

  • 5

    Place the mackerel skin-side down in the pan and sear for 3-4 minutes until the skin is crispy

  • 6

    Flip the fillets and cook for an additional 1-2 minutes until opaque throughout

  • 7

    Plate the roasted cabbage wedges, top with the seared mackerel, and garnish with cold sauerkraut