Oily fish like mackerel provides your body with an essential supply of omega 3 fatty acids which have wide-ranging health benefits. The mackerel fillet finds the perfect pairing in the yoghurt-based sauce with dill and artichoke hearts. Serve with fresh green beans for an added vitamin boost.
Fresh Mackerel Fillet with Artichoke and Dill Dip
- 2tbsp - plain low-fat yoghurt
- 2tsp - Dill(fresh, chopped)
- 25g - marinated artichoke hearts in oil(drained, chopped)
- 1tsp - lemon or lime zest(grated)
- 150g - mackerel fillets
- 80g - Green Beans
- - Lemon or lime segments(to serve)
Amount per serving
|% Daily Value *|
Make the dip by combining the yoghurt, dill, artichoke pieces and grated lime zest. Season with black pepper if desired.
Heat a griddle pan or grill and either dry-fry or grill the fillets until they are cooked through, taking care not to overcook them.
Meanwhile steam the beans.
Serve the mackerel and beans with the dip and a few segments of lemon or lime.
Alternative Recipe Suggestion: Serve with a large green salad instead of green beans.
Storage: The cooked mackerel fillets can be chilled for 24 hours and served cold. The dip will keep refrigerated for 2 days.