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portuguese

Mackerel Escabeche with Roasted Peppers and New Potatoes

This roasted dish pairs mackerel fillet with new potatoes, roasted red peppers, sliced and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced Heart friendly Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

31 g Protein
47 g Carbohydrates
36 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 134g mackerel fillet 275 kcal
  • 193g new potatoes 149 kcal
  • 75g roasted red peppers, sliced 23 kcal
  • 59g onion, thinly sliced 24 kcal
  • 7g garlic, thinly sliced 10 kcal
  • 17g olive oil 150 kcal
  • 17g red wine vinegar 14 kcal
  • 1g bay leaf 2 kcal
  • 0.84 tsp (2g) sweet paprika 6 kcal
  • 1g lemon wedges 0 kcal

Cooking instructions

  1. new potatoesroasted red peppersolive oil
    Heat oven to 425F (220C). Toss potatoes with 1 tsp olive oil, salt, and pepper; roast 20-25 minutes until tender and browned.
  2. mackerel filletroasted red peppersolive oil
    Meanwhile, season mackerel with salt and pepper. Heat 1 tsp olive oil in a skillet over medium-high heat and sear mackerel 2-3 minutes per side until just cooked; set aside.
  3. oniongarlicolive oilred wine vinegarbay leafsweet paprika
    In the same skillet, add vinegar, sliced onion, sliced garlic, bay leaf, paprika, and 1 tbsp olive oil. Simmer 3-4 minutes until onions soften and the mixture smells aromatic.
  4. mackerel filletroasted red peppers
    Stir in roasted red pepper strips and warm through 1 minute. Flake mackerel into large pieces and spoon the warm escabeche over the fish.
  5. new potatoeslemon wedges
    Serve with roasted potatoes on the side and a squeeze of lemon over everything.

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