Pan-Fried Mackerel with Sumac Onions
Crisp-skinned mackerel with sumac and parsley onions, warm potatoes and lemon.
- Cuisine
- Turkish · Black sea
- Time
- 35 min total (20 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 4 mackerel fillets
- 2 lb potatoes, cut into chunks
- 3 tbsp olive oil
- 1 red onion, thinly sliced
- 2 tsp sumac
- 1/2 bunch parsley, chopped
- 1 lemon
- 2 tbsp all-purpose flour
- 3/4 tsp salt
- 1/4 tsp black pepper
Method
- Boil the potatoes in salted water for 15 minutes until tender, drain and toss with 1 tbsp oil.
- Rub the onion with the sumac and a pinch of salt and toss with the parsley and a squeeze of lemon.
- Season the mackerel, dust with flour and fry skin side down in the rest of the oil for 4 minutes, then 1 minute on the other side.
- Serve with the potatoes, sumac onions and lemon wedges.
Diets and allergens
Fits: Pescatarian, Dairy-free
Free from: Milk, Egg, Peanuts and tree nuts, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Fish, Gluten, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 555 kcal
- Protein
- 28.4 g
- Carbohydrates
- 50.5 g
- Fat
- 27.3 g
- Fiber
- 4.9 g
- Sodium
- 484 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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