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Lemon and Rosemary Mackerel with Olive Dressing

Pan-fried mackerel fillets flavored with rosemary and lemon, topped with a smooth, blended Kalamata olive dressing and fresh basil.

QuickSeafoodMain CourseHigh ProteinMackerelLow CarbKeto

Estimated Nutrition

Per Serving Total
Calories 985 kcals 985 kcals
Carbohydrates 8.4 grams 8.4 grams
Fat 94.2 grams 94.2 grams
Protein 32.5 grams 32.5 grams
Cook Time
5 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Butter
Fruits
0.5
piece
Lemon Juice
Juice only
NutsSeeds
1
sprig
Rosemary
Chopped
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
clove
Garlic
Chopped
1
handful
Basil
Fresh leaves to garnish
OilsFats
15
ml
Olive Oil
For frying
30
ml
Olive Oil
For the dressing
Seafood
1
piece
Mackerel
Fillet cut in half, skin scored
Vegetables
100
g
Kalamata Olives
Pits removed

Steps

  • Heat 15ml olive oil and 25g butter in a frying pan.
  • Add mackerel and season with rosemary, salt, and pepper.
  • Fry fish for two minutes per side until cooked through.
  • Squeeze lemon juice over mackerel and remove pan from heat.
  • Blend 100g olives, garlic, and 30ml olive oil until smooth.
  • Plate the mackerel, pour over dressing, and garnish with basil.