Pan-fried mackerel fillets with beetroot & fennel - Good Food Middle East
Mackerel fillets contain beneficial fats, are quick to cook, and really complement this earthy and vibrant salad with a yogurt dressing
Ingredients
- 2 mackerel fillets (about 300g/11oz)
- 2 tsp cold-pressed rapeseed oil
- ½ small fennel bulb, quartered and very thinly sliced
- 1 small beetroot, peeled and very thinly sliced
- 100g cucumber, halved and thinly sliced
- 1 eating apple, cored, quartered and sliced
- 1 tbsp lemon juice plus lemon wedges, to serve
- 100g full-fat natural bio yoghurt
- small pack dill
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