Mackerel Fillets on Bell Peppers and Capers with Bread
The mackerel fillets on bell peppers and capers with bread from Spoonsparrow deliver healthy fatty acids and taste simply great!
Ingredients
- 2 red bell pepper halves
- 2 yellow bell pepper halves
- 1 Red Onion
- 3 tbsp olive oil
- Salt
- Pepper
- 500 g mackerel fillet (4 fillets)
- 200 g whole grain bread (4 slices)
- 10 g parsley (0.5 bunch)
- 60 g capers (jar; 4 tbsp)
Instructions
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1.
Halve the bell peppers, remove seeds, wash and cut into ~1 cm wide strips lengthwise. Peel the onion, halve it and slice thinly. Mix pepper and onion strips in a bowl with 2 tbsp olive oil, salt and pepper.
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2.
Heat a grill pan until hot. Sauté the vegetables in the grill pan for about 5–7 minutes over medium heat. Then season with salt and pepper, remove from the pan and keep warm.
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3.
While the vegetables cook, pat the mackerel fillets dry, season with salt and pepper. Heat the remaining oil in the grill pan. Cook the fillets for about 3–5 minutes per side over medium heat. Remove from the pan and let rest. Meanwhile toast the bread slices on each side for 2 minutes over medium heat without added fat.
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4.
Wash and trim the parsley, remove leaves. Distribute the grilled vegetables with capers and parsley onto the bread slices and place the mackerel fillets on top.
