Mackerel with leek and parsley sauce
This is such an easy recipe and you can make this with any fish, I just happened to have some mackerel left over in my freezer and needed to use this up. Mackerel is an oily fish which means it is packed full of Omega 3 oils so perfect for healthy eating. I use tahini in this recipe which is a great addition to your fridge. Its used as a base for hummus but I find it lovely as a salad dressing or to cream up a sauce (like here). Definitely one to stock!
- 4 small leeks
- 4 tablespoon(tbsp) tahini
- 8 tbsp of water
- 4 tbsp chopped parsley
- 2 tbsp chopped mint (only if you have it)
- 4 mackerel fillets or fish pieces of our choice
- salt and freshly ground pepper
- Pre heat oven to 180oc.
- Finely chop the leeks and toss into a saucepan with a little water.
- Saute them until they are nice and soft - about 10 mins.
- Take off heat and stir in the tahini and the water, then add the parsley and mint and mix well - if it looks curdled, simply mix a little more.
- Check the seasoning and add salt and pepper if needed (I find it needs a little pepper)
- Line a baking tray with parchment paper and place the mackerel fillets on the over tray and cover in the mixture, placing them in the oven for 10-15 mins. Check to see if they are done by looking at the flesh of the fish and ensuring that it is white and not translucent.
- Serve with some lovely steamed broccoli and brown rice.
- Wheat free, gluten free, dairy free and sugar free