I’ve only ever eaten Mackerel in a restaurant and was amazed by its wonderful flavour. I do make a super smoked mackerel pate but to date that is the extent of my relationship with mackerel. Mackerel is very rich in omega 3 making it extremely good for you. However it really doesn’t bode well on the WeightWatchers plan largely due to its saturated fat content. A 150g fillet racks up a huge 9, yes 9 ProPoints. But I just had to have it again and paired with a small amount of new potatoes and point free vegetables I knew I could make it work for a healthy mid-week supper. Oh and it was surprisingly really filling too!
You’ll need for 2:
- 300g mackerel fillets
- 1 garlic clove thinly sliced
- 200g new potatoes
- Spray of olive oil
- Seasoning
- Bunch of asparagus
For the remoulade:
- 1 bulb fennel, sliced thinly
- 2 tbsp parsley
- ½ tsp Dijon mustard
- ½ lemon juiced
- 2 tbsp extra light mayo
- Black pepper
What to do:
To make the remoulade mix all the ingredients together in a bowl. A traditional remoulade also has shallots but I cannot tolerate raw onion of any sort and this worked fine for me with just the fennel.
To cook the mackerel, spray lightly with olive oil and fry in a hot griddle or a non-stick frying pan with a squeeze of lemon. Scatter the garlic and if you can get hold of it wild fennel. We were fortunate to have some leftover from our weekend Italian feast. As an alternative you can use the fronds from the top of the fennel bulb. The mackerel doesn’t need much added to it especially when served with the piquant fennel remoulade.
Boil the potatoes until tender, drain and allow to steam dry for a few minutes. You can serve them up on the side but I tossed them in with the remoulade to coat them in the tasty dressing.
We also enjoyed some steamed asparagus with our meal this evening which complimented the mackerel and remoulade perfectly.
WeightWatchers ProPoints Per Serving: 13
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