NUTRITION

SERVINGS

INGREDIENTS

8 oz Mackerel fillets

0.5 cup Yukon Gold potatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Lemon juice

1 cup Fresh arugula

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potatoes into 1/2-inch cubes and toss them with 0.5 tsp of olive oil, a pinch of sea salt, and the dried oregano.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and crisp.

• 4

  Pat the mackerel fillets dry with a paper towel and season the flesh side with the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the mackerel skin-side down in the hot pan and press gently with a spatula for 3-4 minutes until the skin is shatteringly crispy.

• 7

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

• 8

  Arrange the fresh arugula on a plate, top with the roasted potatoes and mackerel, and finish with a bright squeeze of lemon juice.