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Stegt makrel med persille og blommetomater
By Meyers · meyers.dk
4 personer
| prepPreheat oven to 220°C / 425°F | ||||||
| 4 medium potatoes, unpeeled, cut into chunks | Toss potatoes with rosemary, oil, salt & pepper | Roast potatoes 220°C / 425°F, 30 min until golden | Serve mackerel, tomatoes & potatoes with yogurt | |||
| 2 tbsp / 30 g fresh rosemary, roughly chopped | ||||||
| 4 tbsp / 60 ml olive oil, divided | ||||||
| salt and black pepper to taste | ||||||
| 1 large handful fresh parsley, chopped | Pound parsley, garlic & lemon zest with salt | Score mackerel skin, spread herb paste on flesh | Pan-fry mackerel 2 min per side until golden | Fry tomatoes 4–5 min until blistering | Pierce tomatoes, toss with vinegar & remaining herbs | |
| 2 cloves garlic, minced | ||||||
| zest of 1 lemon | ||||||
| 4 mackerel fillets, skin on | ||||||
| 200 g / 7 oz cherry tomatoes | ||||||
| 2 tbsp / 30 ml cider vinegar (or other light vinegar) | ||||||
| 1 tbsp / 15 ml lemon juice | Whisk yogurt with lemon juice & salt | |||||
| 200 ml / 3/4 cup Greek yogurt | ||||||
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