Baked Mackerel with Ginger
Mackerel provides omega-3 fats and dense protein, so it satisfies well even without a heavy side. Ginger and lemon juice freshen the taste, while broccoli and almonds add fiber and a more interesting texture. The result is a bright keto fish dish that works well for dinner.
Preparing the marinade
Mix olive oil (30 g), ginger (6 g), lemon juice (15 g), sea salt (to taste), and black pepper (to taste). Brush half of the marinade over the mackerel (225 g) and, if you have time, leave it for 15 minutes.
Main dish
Heat the oven to 200C. Transfer the mackerel (225 g) to a tray and bake for 10-12 minutes until the fish turns fully opaque and the flesh starts to separate easily into large flakes.
Toast the almonds (20 g) in the oven or in a dry pan until lightly golden, then chop them roughly. Boil the broccoli (137 g) for 5 minutes in a small amount of water until tender but still slightly firm in the center, then crush it lightly with a fork.
Heat ghee (15 g) in a skillet, add onion (35 g) and bell pepper (50 g), and cook for 2-3 minutes until softened. Stir in the broccoli (137 g) and sun-dried tomatoes (6 g), warm everything through for 1 minute more, and remove from the heat.
Serve the mackerel (225 g) with the warm vegetable mixture, mashed avocado (58 g), and chopped almonds (20 g). Spoon the remaining marinade over the dish and serve right away.
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