Mackerel in herb dressing

Serves four

• 2 fresh, cleaned mackerel
• 1 bunch fresh parsley
• 1 small head of lettuce
• Juice of half a lemon
• A few bay leaves
• 2 tbsp extra virgin olive oil (20 ml)
• 1 clove garlic (finely chopped)
• Salt and pepper to taste

Nutritional information
Per serving: 304 Kcal

Environmental Impact

Per serving: 
295 grams CO₂ equivalence - carbon footprint
424 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Cut each cleaned mackerel into 3 pieces and grease with a little oil. Add salt and pepper.

Cook the mackerel in a pre-heated oven at 180°C for 12 minutes with a few bay leaves.

In the meantime, wash the lettuce and remove the outer leaves. Blend these into a cream with a spoonful of water.

In a bowl, mix up the parsley and the garlic with two tablespoons of oil.

Season and add the lemon juice.

The Chef’s Advice

Keep the heart of the lettuce for a fresh salad to be eaten with the fish. 

Nutritional Advice

Tinned mackerel has the same nutritional properties (protein, omega-3 fatty acids) as fresh fish.

Environmental Advice

Reduce packaging and disposables, reuse and recycle.

If you decide to use tinned or jarred mackerel instead of fresh fish, remember that aluminium and glass have a lower environmental impact than plastic and can be recycled an infinite amount of times. Just be sure to recycle in accordance with your local waste management procedures.

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