Oven mackerel on hot radish salad

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Rinse orange and lemon hot and rub dry. Finely grate the peel of both fruits, squeeze the juice of the orange and 1/2 lemon. Wash parsley, shake dry, pluck leaves from the stalks. Cut leaves into fine strips. Roast the flaked almonds in a pan without fat until golden yellow, remove, let cool and chop.

2. 2

   Mix juice and grated fruit peel, half of the chopped parsley and oil. Place the mackerel fillets in a flat ovenproof dish with the skin side down, spread the marinade evenly over them. Cover the mackerel fillets, put them in a cool place and let them soak for about 2 hours. Cook the mackerel fillets in the marinade in a preheated oven (electric range: 80 °C) for 6-8 minutes. Clean, wash and slice the radishes. Squeeze 1/2 lemon. Wash the chilli pepper and cut into fine rings. Mix the chilli, sour cream, milk, lemon juice and remaining parsley with the radishes, season with salt and pepper. Remove the mackerel fillets from the marinade and carefully remove from the skin.

3. 3

   Clean, wash and slice the radishes. Squeeze 1/2 lemon. Wash the chilli pepper and cut into fine rings. Mix the chilli, sour cream, milk, lemon juice and remaining parsley with the radishes, season with salt and pepper. Remove the mackerel fillets from the marinade and carefully remove from the skin. Spread the radish salad on the plates, arrange the fillets on top and sprinkle with remaining marinade and almond flakes

4. 4

   waiting time 2 hours

Nutrition Facts

KCAL
790 kcal

CARBS
5 g

FATS
59 g

PROTEINS
60 g