← All recipes

🍽️ Crispy Mackerel Fillets with Beet Greens and Rosemary Sauce

495 kcal · 30 min · 4 servings

Ingredients

• 1 red onion
• 2 tbsp olive oil
• 1 sprig rosemary
• 200 ml red wine (or beet juice)
• 125 ml poultry broth
• 350 g beet greens
• 1 garlic clove
• salt
• pepper
• 320 g mackerel fillet (2 mackerel fillets; with skin)
• 2 tbsp flour
• some cornstarch (to taste)

Instructions

1. 1. Peel the onion and cut it into very small cubes.
2. 2. Heat half a tablespoon of oil in a small pot.
3. 3. Sauté the onion cubes until they are soft and translucent.
4. 4. Wash the rosemary and shake it dry briefly.
5. 5. Add the rosemary and red wine to the pot with the onions.
6. 6. Let the liquid reduce until only about one third remains.
7. 7. Pour in the chicken broth and boil the mixture down to half again.
8. 8. Strain the sauce through a sieve into a clean pot and set it aside.
9. 9. Wash the beet greens and dry them in a salad spinner.
10. 10. Peel the garlic and chop it finely.
11. 11. Heat one tablespoon of oil in a frying pan.
12. 12. Fry the beet greens and garlic over medium heat for one to two minutes, stirring constantly.
13. 13. Add two tablespoons of water, cover the pan, and let the vegetables cook over low heat for four to five minutes.
14. 14. Season the vegetables with salt and pepper.
15. 15. Rinse the mackerel fillets under running water and pat them dry with kitchen paper.
16. 16. Season the fish with salt and coat the fillets in flour so they are lightly covered.
17. 17. Heat the remaining oil in a second frying pan.
18. 18. Fry the fish fillets for two to three minutes on each side until golden brown.
19. 19. Bring the prepared sauce back to a boil.
20. 20. Dilute one teaspoon of cornstarch in cold water and stir it into the sauce to thicken it.
21. 21. Fill the plates with the beet greens.
22. 22. Place the fried mackerel fillets on top.
23. 23. Drizzle the fish with the sauce and serve the dish.

Nutrition per serving

• kcal: 495
• Protein: 38 g · Fett/Fat: 31 g · Carbs: 10 g