Mackerel with cilantro on a bed of green beans

Baked mackerel with cilantro turns out juicy and aromatic, while green beans with onions, carrots, and garlic serve as a light keto side dish. There is a small amount of carrots and onions for the entire dish, so the recipe remains suitable for a non-strict keto diet.

Preparing the Beans

Cut the green beans (300 g) into convenient pieces. Slice the carrot (80 g) into thin strips or small cubes, chop the onion (80 g), and slice half a head of garlic (20 g) into thin pieces.

Heat a little avocado oil (5 g) in a frying pan or saucepan. Add the onion, carrot, garlic, and a pinch of salt, and quickly sauté for 2-3 minutes.

Add the green beans and pour in a little water to prevent the vegetables from burning. Simmer over medium heat until the beans are tender and most of the liquid has evaporated. Add more salt if needed.

Preparing the Mackerel

Clean the mackerel (400 g) of its insides, remove the bones, rinse, and pat dry with a paper towel. Place the fish skin-side down in a baking dish or on a baking sheet lightly greased with oil.

Chop the cilantro (30 g) and the remaining garlic (20 g). Mix with salt and avocado oil (15 g), then spread this mixture over the mackerel.

Add a bay leaf (1 g) and a few black peppercorns. Cover the fish with a sheet of parchment paper and bake at 180 °C for 20-30 minutes, until the mackerel is fully cooked.

Place the green beans on a plate, and top with the hot mackerel. Optionally, add a sprig of rosemary during baking or for serving.