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SUNKISSED31
Mackerel with potato salad and zucchini
Grilled mackerel with potato salad, sundried tomato, parsley and zucchini.
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Ingredients
Directions
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Light the barbecue. Clean the potatoes and cut lengthwise into slices of ½ cm. Boil in a large pan of water with salt, if necessary, for about 8 minutes.
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Meanwhile, clean the lemon and grate the yellow skin. Press out 1 half and mix with 6 tbsp oil (per 4 persons) from the pot of tomatoes.
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Cut the other half into 4 parts. Cut the tomatoes into thin strips and finely chop the parsley. Cut the courgettes into thin slices.
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Spread the lamb's lettuce over a flat dish. Drain the potatoes, scoop with the lemon dressing and rack, spread over the lamb's lettuce and sprinkle with pepper.
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Mix the parsley, tomatoes and pepper through the zucchini.
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Brush the mackerel with the oil and sprinkle with salt and pepper. Grill in 4 min. Overcooked on the barbecue. Turn halfway.
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Sprinkle the fish with the lemon wedges and serve with the potato salad and zucchini salad.
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Nutrition
825Calories
Sodium37% DV880mg
Fat74% DV48g
Protein60% DV30g
Carbs21% DV62g
Fiber52% DV13g
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