israeli

Baked Mackerel with Preserved Lemon Potatoes and Olives

This roasted dish pairs mackerel fillet with baby potatoes, halved, green olives, pitted and preserved lemon peel, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

42 g Carbohydrates

37 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

164g mackerel fillet 336 kcal
214g baby potatoes, halved 165 kcal
10g olive oil 88 kcal
29g green olives, pitted 42 kcal
8g preserved lemon peel, finely chopped 2 kcal
5g garlic, minced 7 kcal
12g lemon juice 4 kcal
10g fresh parsley, chopped 4 kcal
2g salt 0 kcal
0.41 tsp (1g) black pepper 2 kcal

Cooking instructions

baby potatoesolive oilsaltblack pepper
Heat oven to 425 F. Toss potatoes with olive oil, salt, and black pepper on a sheet pan.
baby potatoes
Roast potatoes 18 minutes, then toss to expose new sides.
mackerel filletbaby potatoespreserved lemon peelgarlic
Pat mackerel dry. Rub with garlic and a little preserved lemon; place on the pan with potatoes.
preserved lemon peel
Scatter olives and remaining preserved lemon over the pan.
baby potatoes
Bake 10-12 minutes until fish flakes easily and potatoes are golden.
lemon juicefresh parsley
Squeeze lemon juice over everything and sprinkle with parsley before serving.