NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Mackerel fillets

2 tsp Olive oil

1 tbsp Lemon juice

1 tbsp Fresh parsley

1 tsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

1 cup Asparagus

PREPARATION

• 1

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

• 2

  In a large skillet, heat 1 teaspoon of olive oil over medium-high heat.

• 3

  Add the asparagus and cauliflower rice to the skillet, sautéing for 5-6 minutes until the asparagus is tender-crisp and the cauliflower is lightly golden. Remove and set aside.

• 4

  In the same skillet, add the remaining teaspoon of olive oil. Place the mackerel fillets skin-side down and sear for 3-4 minutes until the skin is crispy.

• 5

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

• 6

  In a small bowl, whisk together the lemon juice, minced garlic, chopped parsley, and chopped dill.

• 7

  Plate the mackerel over the vegetable bed and drizzle generously with the fresh lemon-herb sauce.