Main meal
Pan-roasted mackerel with horseradish cream
The cheapest oily fish on the counter and the one with the most fat in it, cut through by horseradish sharp enough to stand up to it.
3gnet carbs
42gfat
32gprotein
518kcal
Per serving20 minServes 2
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Ingredients
For the whole dish · serves 2
- Mackerel fillets11 oz
- Crème fraîche3 oz
- Horseradish sauce½ oz
- Lemon1
- Butter¾ oz
- Flat-leaf parsleya small handful, chopped
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Garlic butter zucchini noodles
+4g net · 115 kcal · 20 min · together 7g net, 633 kcal
Method
7 steps · 20 minutes
- Slash the mackerel skin three times on each fillet, cutting just into the flesh. This stops the fillets curling up off the pan.
- Salt the skin and leave it 5 minutes, then blot it dry. Mackerel skin is wet and it will not crisp otherwise.
- Get a heavy pan hot with the butter. Lay the fillets in skin-side down and press them flat with a fish spatula for the first 20 seconds.
- Cook 3–4 minutes without moving them, until the skin is crisp and you can see the flesh has gone opaque two-thirds of the way up.
- Turn them for 45 seconds only, then lift them onto plates skin-side up.
- Stir the crème fraîche with the horseradish and a squeeze of lemon, spoon it alongside rather than over — the skin you worked for goes soggy under sauce.
- Scatter the parsley and serve with the rest of the lemon.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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