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Roasted Vegetables with Yogurt, Lemon & Mint Dressing & Pan-Fried Mackerel

Course Main Course
Servings 2 people

Ingredients

For the Yogurt, Lemon & Mint Dressing

  • 200 g full fat yogurt
  • 1/2 lemon, juice only
  • 1-2 tbsp fresh mint, chopped OR 2 tsp jarred mint
  • salt & black pepper to taste

For the roasted vegetables

  • 1 large courgette (approx 225g) in large chunks or batons
  • 1/2 head broccoli (appox 200g) separated into florets
  • 2 medium red onion (approx 160g in total) quartered
  • 1 large red pepper (approx 130g) cut into thick batons
  • salt & black pepper to taste
  • 1-2 cloves garlic finely chopped
  • 2 tbsp olive oil

For the pan-fried mackerel

  • 4 fillets mackerel
  • salt & black pepper to taste
  • 2 tsp olive oil

Instructions

  1. Preheat oven to 220C/425F/Gas 7

For the Yogurt, Lemon & Mint Dressing

  1. Put all the ingredients in a bowl and whisk to combine. Set aside until ready to serve.

For the roasted vegetables

  1. Put the prepared vegetables in a large baking tray, season with salt and pepper and sprinkle over the chopped garlic. Drizzle with the olive oil and combine so that the vegetables are evenly coated in the seasonings and the oil.

  2. Put the baking tray in the hot oven and roast the vegetables, stirring once or twice, until they have charred a little and are done to your liking (10-15 min).

For the pan-fried mackerel

  1. Heat the olive oil in a non-stick frying pan to a moderate heat and season the mackerel fillets with a little salt and some black pepper.

  2. Fry the mackerel fillets on both sides , Two at a time if necessary, until they are nicely browned, cooked all the way through and the skin side is crispy (5-6 min). Leave in a warm place while you cook the rest of the mackerel.

To serve

  1. Divide the roasted vegetables and the mackerel fillets onto two plates. Drizzle some of the Yogurt, Lemon & Mint Dressing over the vegetables, serving the rest on the side.

  2. If liked, serve with some raw spinach sprinkled with chopped gherkin and spring onion.