Mackerel with warm cauliflower & caper salad
This warm, herby salad makes a refreshing change from the usual veg
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 10 mins
- Heat the grill and bring a pan of water to the boil. Drop the cauliflower into the water, then cook for 4-5 mins until just tender. Zest and juice half the lemon, then mix with the capers, parsley, mint, olive oil and garlic in a salad bowl. When the cauliflower is cooked, drain, then stir into the herby dressing with some seasoning while still hot.
- Put the mackerel on a baking tray, zest the remaining lemon half over it, season, then grill for a couple of mins on each side. Cut the lemon into wedges. Serve alongside the mackerel and cauliflower salad.
Tip
You can swap half the cauliflower for diced boiled potatoes if you'd like to make the salad more substantial.
PER SERVING
392 kcalories, protein 32.0g, carbohydrate 5.0g, fat 27.0 g, saturated fat 5.0g, fibre 3.0g, sugar 4.0g, salt 0.86 g
Recipe from Good Food magazine, February 2009.
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http://www.bbcgoodfood.com/recipes/9062/
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Ingredients
- 300g cauliflower , cut into florets
- 1 lemon
- 4 tsp capers , rinsed
- ½ small bunch flat-leaf parsley , chopped
- ½ small bunch mint , chopped
- 2 tsp olive oil
- 1 small garlic clove , crushed
- 2 large or 4 small mackerel fillets
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A deliciously rich and creamy recipe - it's hard to believe it's low in fat and gluten free
18
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Ingredients
- 300g cauliflower , cut into florets
- 1 lemon
- 4 tsp capers , rinsed
- ½ small bunch flat-leaf parsley , chopped
- ½ small bunch mint , chopped
- 2 tsp olive oil
- 1 small garlic clove , crushed
- 2 large or 4 small mackerel fillets
PER SERVING
392 kcalories, protein 32.0g, carbohydrate 5.0g, fat 27.0 g, saturated fat 5.0g, fibre 3.0g, sugar 4.0g, salt 0.86 g
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04 February 2009
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03 June 2009
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23 February 2010
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