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Grilled Mackerel with Roasted Brussels Sprouts and Quinoa
Grilled Mackerel with Roasted Brussels Sprouts and Quinoa

Grilled Mackerel with Roasted Brussels Sprouts and Quinoa
A nutritious and balanced meal featuring seasonal mackerel and Brussels sprouts.
Grilled Mackerel with Roasted Brussels Sprouts and Quinoa

Provides a good balance of protein, healthy fats, and carbohydrates to support energy needs for the day.

Ingredients:
1
Servings
  • 2
    item
     mackerel fillet
  • 200
    g
     brussels sprouts
  • 100
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Grilled Mackerel with Roasted Brussels Sprouts and Quinoa
Instructions:
  1. Preheat the oven to 200°C.
  2. Rinse the quinoa under cold water and cook according to package instructions.
  3. Trim and halve the Brussels sprouts. Toss them with 1 tbsp olive oil, salt, and pepper.
  4. Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until golden.
  5. Season the mackerel fillets with salt, pepper, and a squeeze of lemon juice.
  6. Heat 1 tbsp olive oil in a grill pan over medium heat. Grill the mackerel for 3-4 minutes on each side.
  7. Mince the garlic and mix with the remaining lemon juice to drizzle over the cooked mackerel.
  8. Serve the grilled mackerel with roasted Brussels sprouts and quinoa.
Nutrition Per Serving 600 g Per 100g
Energy 511 kcal 85 kcal
Protein 45 g 7.5 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 3 g 0.5 g
Carbohydrates 35 g 5.8 g
Fat 28 g 4.7 g
  • 2
    item
     mackerel fillet
  • 200
    g
     brussels sprouts
  • 100
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rinse the quinoa under cold water and cook according to package instructions.

Trim and halve the Brussels sprouts. Toss them with 1 tbsp olive oil, salt, and pepper.

Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until golden.

Season the mackerel fillets with salt, pepper, and a squeeze of lemon juice.

Heat 1 tbsp olive oil in a grill pan over medium heat. Grill the mackerel for 3-4 minutes on each side.

Mince the garlic and mix with the remaining lemon juice to drizzle over the cooked mackerel.

Serve the grilled mackerel with roasted Brussels sprouts and quinoa.

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