Pan-roasted Mackerel With Sweet Potatoes

Name: Pan-roasted Mackerel With Sweet Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 serving Kosher salt and freshly ground black pepper; 1 serving Half of a lemon; 340 grams skin-on mackerel fillets; 340 grams skin-on mackerel fillets; 1 Tbsp heaping tablespoon chopped scallions, plus more scallions, thinly sliced, for garnish; 4 scallions, split lengthwise; 0 teaspoons shichimi togarashi; 0 teaspoons shichimi togarashi; 1 large sweet potato, cut into wedges; 1 Tbsp vegetable oil; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Pan-roasted Mackerel With Sweet Potatoes a try. This recipe covers 68% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 143g of protein, 82g of fat, and a total of 1575 calories. This recipe serves 1. A mixture of skin-on mackerel fillets, scallions, sweet potato, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sweet potato you could follow this main course with the Sweet Potato Dessert Squares as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Place sweet potato wedges on a rimmed baking sheet; drizzle 1 Tbsp. oil over. Season with togarashi and salt. Roast, turning occasionally, until browned and cooked through, about 30 minutes. Meanwhile, heat remaining 1 tsp. oil in a large nonstick skillet over medium heat. Season mackerel fillets with salt and pepper.

Ingredients you will need

Mackerel Fillets

Salt And Pepper

Sweet Potato

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Frying Pan

Place in skillet skin side down, using a spatula to gently press down on fillets so skin is in contact with pan, and cook for 3 minutes. Arrange scallions around fish and cook until skin is very crisp and flesh is nearly cooked through, 34 minutes longer. Turn fish and cook until flesh is opaque and completely cooked through, 3060 seconds longer. Divide roasted sweet potatoes between plates.

Ingredients you will need

Sweet Potato

Green Onions

Fish

Equipment you will use

Frying Pan

Spatula

Serve fish on top of sweet potatoes and garnish with scallions. Squeeze lemon juice over.

Ingredients you will need

Sweet Potato

Lemon Juice

Green Onions

Fish

Serve with salad or brown rice, if desired.

Ingredients you will need

Brown Rice

Equipment

Ingredients

Servings:

1serving

Kosher salt and freshly ground black pepper 1serving

Half of a lemon 340grams

skin-on mackerel fillets 340grams

skin-on mackerel fillets 1Tbsp

heaping tablespoon chopped scallions, plus more scallions, thinly sliced, for garnish 4

scallions, split lengthwise 0teaspoons

shichimi togarashi 0teaspoons

shichimi togarashi 1large

sweet potato, cut into wedges 1Tbsp

vegetable oil 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.