A quick, protein-packed meal featuring flaky, pan-seared mackerel atop a refreshing Mediterranean-style salad of white beans, cherry tomatoes, and fresh parsley, ready in under 20 minutes.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 2 mackerel fillets, skin on (approx. 300g total)
- 1 can (400g) cannellini beans, rinsed and drained
- 200g cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 20g fresh parsley, chopped
- 1 clove garlic, minced
- 1 lemon
- 15ml olive oil
- Salt to taste
- Freshly ground black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.In a medium bowl, prepare the salad by combining the rinsed cannellini beans, halved cherry tomatoes, sliced red onion, chopped parsley, and minced garlic.
- 2.Drizzle the salad with half of the olive oil (approx. 7ml) and the juice of half a lemon. Season with salt and pepper, then toss gently to combine and set aside.
- 3.Pat the mackerel fillets dry with a paper towel. Score the skin a few times with a sharp knife and season both sides generously with salt and pepper.
- 4.Heat the remaining olive oil in a non-stick frying pan over medium-high heat. Place the mackerel fillets skin-side down and cook for 3-4 minutes until the skin is golden and crisp.
- 5.Flip the fillets and cook for another 1-2 minutes until the fish is opaque and cooked through.
- 6.Divide the white bean salad between two plates. Top each with a pan-seared mackerel fillet and serve immediately with the remaining lemon half cut into wedges for squeezing over.
Informations nutritionnelles
Pourquoi cette recette
This recipe is exceptionally high in protein from both mackerel and white beans, supporting muscle maintenance. Mackerel also provides vital omega-3 fatty acids for brain and heart health, while beans and vegetables offer abundant fiber and antioxidants.
⭐ Avis et évaluations
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