This rich-tasting fish—an excellent source of omega-3 fatty acids—is not only good for you, it’s also considered a more sustainable source of seafood.
- ¼ cup chopped fresh basil
- 1½ teaspoons grated lemon zest
- ¼ cup fresh lemon juice
- 3 tablespoons water
- 2 tablespoons Dijon mustard
- 2 teaspoons olive oil
- ¼ teaspoon salt
- 1 red bell pepper, diced
- 1 tablespoon capers, chopped if large
- 1 pound skinless mackerel filets
- Preheat the oven to 500°F.
- In a blender, combine the basil, lemon zest, lemon juice, water, mustard, oil, and salt, and process to a smooth puree. Transfer to a bowl and add the bell pepper and capers.
- Spray a jelly-roll pan with nonstick cooking spray and place the mackerel on the pan.
- Roast the mackerel for about 10 minutes, or until the fish just flakes when tested with a fork. With a large spatula, lift the fish off the baking sheet. Divide into 4 portions and spoon the sauce over the top.
Makes 4 servings
From The Wellness Kitchen
