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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 281g serving contains
KCal
288
Carbs
7.4g
Fibre
4.2g
Protein
20.0g
Fat
18.9g
Saturates
3.90g
Sugars
6.4g
Salt
0.52g
Portion Fruit & Veg
1
Ingredients
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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 (total weight 400g)
2 tsp curry paste
25g coriander, finely chopped
1 lime, zest, juice and lime wedges to serve
  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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