egyptian

Spiced Grilled Mackerel with Lemon Garlic Tahini and Roasted Vegetables

This roasted dish pairs mackerel fillet with tahini, lemon juice and garlic, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Low carb Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

38 g Protein

23 g Carbohydrates

47 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

155g mackerel fillet 318 kcal
124g zucchini 21 kcal
108g red bell pepper 33 kcal
31g tahini 184 kcal
8g olive oil 71 kcal
15g lemon juice 5 kcal
5g garlic, grated 7 kcal
2g ground cumin 8 kcal
2g ground coriander 6 kcal
2g sweet paprika 6 kcal

Cooking instructions

zucchinired bell pepperolive oilground cumin
Heat oven to 425 F. Line a sheet pan; toss zucchini and red bell pepper with 1 tsp olive oil, half the cumin, salt, and black pepper.
Roast vegetables 18 to 22 minutes until browned at the edges.
mackerel filletolive oilground cuminground coriandersweet paprika
Meanwhile pat mackerel dry. Rub with remaining cumin, coriander, paprika, a pinch of salt, and 1 tsp olive oil.
mackerel fillet
Sear mackerel in a hot skillet 2 to 3 minutes per side, or broil 4 to 6 minutes total, until just cooked through.
tahinilemon juicegarlic
Whisk tahini with lemon juice and grated garlic; loosen with 1 to 2 tbsp water to a pourable sauce and season with salt.
tahini
Serve fish over roasted vegetables with tahini sauce drizzled on top.