A quick and vibrant keto recipe featuring flaky, omega-3-rich mackerel paired with a crisp, refreshing fennel and radish slaw. This dish is packed with healthy fats and flavor, perfect for a light yet satisfying meal.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 300g mackerel fillets (about 2 large fillets)
- 1 small fennel bulb, thinly sliced
- 150g radishes, thinly sliced
- 1 lemon
- 45ml extra virgin olive oil, divided
- 15g fresh dill, chopped
- 1 small garlic clove, minced
- Salt and freshly ground black pepper to taste
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Anleitung
- 1.Prepare the slaw. In a medium bowl, combine the thinly sliced fennel and radishes. Set aside.
- 2.Make the vinaigrette. In a small bowl, whisk together 30ml (2 tbsp) of olive oil, the juice of half a lemon, the minced garlic, and half of the chopped dill. Season with salt and pepper.
- 3.Dress the slaw. Pour the vinaigrette over the fennel and radish mixture and toss well to combine. Let it sit for a few minutes for the flavors to meld.
- 4.Cook the mackerel. Pat the mackerel fillets dry with a paper towel and season both sides with salt and pepper.
- 5.Heat the remaining 15ml (1 tbsp) of olive oil in a non-stick skillet over medium-high heat. Place the mackerel fillets skin-side down and cook for 3-4 minutes until the skin is golden and crispy.
- 6.Flip the fillets and cook for another 2-3 minutes until cooked through. Squeeze the juice from the remaining lemon half over the fish in the pan.
- 7.Serve immediately. Plate the crispy mackerel alongside the fennel and radish slaw. Garnish with the remaining fresh dill.
Nährwertinformationen
Warum dieses Rezept
This recipe is exceptionally healthy and keto-friendly, providing high-quality protein and omega-3 fatty acids from mackerel for brain and heart health. The raw fennel and radish slaw offers fiber and vitamins with minimal carbs, creating a balanced, nutritious meal.
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