Cook bulgur as indicated on the packaging. Sip the beans and steam them for 3 minutes. Cool them under cold water and drain them. Cut peppers and cucumber into small cubes. Finely chop the onion. Chop the herbs and turn them with boiled bulgur, beans, peppers, cucumber, onions and raisins.
Remove any bones from the mackerel fillets with a fishing rod or tweezers. Cut 3-4 small cuts into the skin of each fillet. Heat the oil on a pan and place the mackerel fillets on the pan with the skin side down. Let the fish fry for 3 minutes without touching it. Gently turn the fish over and fry for a further approx. 1 minute on the other side.
Stir yogurt and season it with salt and pepper.
Serve mackerel fillets with lemon in boats and bulgur salad and drizzle spicy yogurt over.
Energy: 2931 kJ (697.9 kcal).
Carbohydrate: 64.5 g.
Fat: 36.6 g, of which saturated fat is 8 g.
This post was published on January 13, 2020 8:51 am