NUTRITION

SERVINGS

INGREDIENTS

6.25 ounce Tinned mackerel in water

0.5 medium Red potato

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Baby spinach

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Dice the red potato into small half-inch cubes to ensure they roast quickly and evenly.

• 3

  In a bowl, toss the potato cubes with half of the olive oil, sea salt, black pepper, and garlic powder until well coated.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 20 minutes until they are golden brown and tender.

• 5

  While the potatoes roast, drain the tinned mackerel and gently pat the fillets dry with a paper towel to remove excess moisture.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the mackerel fillets in the hot pan and sear for 2 minutes per side until the edges become crispy and slightly caramelized.

• 8

  Arrange the fresh baby spinach on a serving plate as a base.

• 9

  Top the spinach with the hot roasted potatoes and the seared mackerel fillets.

• 10

  Finish the dish with a drizzle of fresh lemon juice and a sprinkle of chopped parsley for a bright, clean finish.