How To Make Pan-fried Mackerel Fillets with Beetroot & Fennel
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Serves:
Ingredients
- 4 mackerel fillets
- 2 beetroots, peeled and sliced
- 1 fennel bulb, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh dill, for garnish
Instructions
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Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat.
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Season the mackerel fillets with salt and pepper, then place them skin-side down in the pan.
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Fry the fillets for about 3-4 minutes on each side, or until they are cooked through and crispy on the outside. Remove from the pan and set aside.
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In the same pan, add another tablespoon of olive oil and sauté the beetroot slices for 5 minutes, or until they are slightly tender.
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Add the fennel slices to the pan and cook for an additional 2 minutes, or until they are just softened.
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Season the vegetables with salt and pepper to taste.
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Serve the pan-fried mackerel fillets on top of the beetroot and fennel mixture. Garnish with fresh dill.
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Enjoy!
Nutrition
- Calories : 330kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 82mg
- Sodium : 340mg
- Total Carbohydrates : 15g
- Dietary Fiber : 4g
- Sugar : 9g
- Protein : 37g
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