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Roast mackerel with a curried coriander crust

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Mackerel fillets topped with curry and coriander, roasted on a bed of peppers and onions. Makes a memorable and tasty fish dish.
Serves
4
Prep
15 minutes
Cook
22-25 minutes
Each 50g serving contains (excludes serving suggestion)
KCal
281
Carbs
7.00g
Fibre
3.30g
Protein
19.40g
Fat
18.80g
Saturates
3.90g
Sugars
6.10g
Salt
0.50g
Portion Fruit & Veg
1
Ingredients
Ingredients
2 squirts spray oil
1 red onion, peeled and finely sliced
1 red pepper, finely sliced
1 green pepper, finely sliced
1 yellow pepper, finely sliced
4 mackerel fillets
2 tsp curry paste
25g coriander, finely chopped
1 lime, zest, juice and lime wedges to serve
Method
  1. Preheat the oven to 180°C/gas mark 4. Lightly spray an oven tray with oil.
  2. Place the onions and peppers onto the tray and bake for 10 minutes, mixing around a couple of times to ensure even cooking.
  3. Meanwhile, drizzle the fish with lime juice and spread the curry paste carefully over each fillet.
  4. Mix together the coriander and lime zest and press onto the mackerel fillets, on top of the curry paste.
  5. Place the fish on top of the peppers and bake for a further 12-15 minutes, until the fish is cooked through. Serve with wedges of lime.
Chefs tips
  • Experiment with other fish for this dish such as tilapia, cod, bream, haddock or salmon.
  • Try with other herbs such as parsley or dill. Or use mustard in place of curry paste.
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