Bold and Flavorful Keto Mackerel with Zucchini
What Started it all:
Mackerel, Zucchini, cereal, food processor
This dish combines the robust flavors of mackerel with the subtle, fresh taste of zucchini. The food processor will help create a unique, keto-friendly crust using a surprising ingredient: cereal. Perfectly designed for a bold and flavorful experience, this recipe serves 4 people.
Ingredients
- 4 mackerel fillets
- 2 medium zucchinis, sliced
- 1 cup keto-friendly cereal
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). This is where the magic begins!
- Prepare the Cereal Crust: In a food processor, pulse the keto-friendly cereal until it forms a coarse crumb. Add a pinch of salt and pepper.
- Season the Mackerel: Pat the mackerel fillets dry with paper towels. Rub them with olive oil, minced garlic, salt, and pepper.
- Crust the Mackerel: Press the seasoned mackerel fillets into the cereal crumbs, ensuring an even coating on all sides.
- Arrange on Baking Sheet: Place the crusted mackerel fillets on a baking sheet lined with parchment paper. Arrange the zucchini slices around the fish, drizzling them with a bit of olive oil and seasoning with salt and pepper.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the mackerel is cooked through and the crust is golden brown.
- Serve: Remove from the oven and let rest for a few minutes. Serve the mackerel with the roasted zucchini, garnished with fresh parsley and lemon slices.
[Grins with satisfaction, ready to dig in]