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    • Mackerel with Coconut and Chilli

    Mark Sharron
    Easy
    30 minutes
    1-2
    Amount Per Serving: Calories 2380; Fat 16g; Carbs 5g; Protein 17g; Fibre 2g; Vitamin C 10% of the RDI; Vitamin B6 14% of the RDI; Magnesium 7% of the RDI
    Mackerel with Coconut and Chilli is a delicious and easy-to-prepare dish that will impress. This dish is a great way to add a bit of spice to your meal while still keeping it light and healthy. Combining the rich and creamy coconut and the spicy chilli, along with the mild and flaky mackerel, creates an irresistible flavour combination. This dish is perfect for dinner parties or as a quick and tasty mid-week meal.
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    Ingredients

    • 2 mackerel fillets
    • 2 tablespoons of coconut oil
    • 2 cloves of garlic, minced
    • 1 teaspoon of grated ginger
    • 1 red chilli, finely chopped
    • 2 tablespoons of fresh coriander, chopped
    • 1 lime, juiced
    • Salt and pepper, to taste

    Method

    • Preheat oven to 200°C/400°F.
    • Place the mackerel fillets on a baking tray and season with salt and pepper.
    • Heat the coconut oil in a small pan over a medium heat and add the garlic, ginger and chilli. Cook for a few minutes until fragrant.
    • Pour the coconut mixture over the mackerel fillets and bake in the oven for 15 minutes.
    • Remove the mackerel from the oven and sprinkle it with fresh coriander and lime juice.
    • Serve with steamed rice and vegetables. Enjoy!
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