Roasted Mackerel with Garlic and Paprika - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/gordon-ramsay
I don't know why some people don't like mackerel and why it's not more widely served in the States. It's such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner.
Ingredients
- 2 garlic cloves, peeled
- 2 tsp paprika
- 1 tsp sea salt, plus more to taste
- Olive oil
- 8 mackerel fillets, skin on
- 1 pound new potatoes
- 2-3 scallions, trimmed and thinly sliced
Instructions
- Preheat the oven to 400 °F.
- Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
- Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
- Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
- Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
- Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.
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