Crispy Ginger Mackerel Keto Lunch Bowl


Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted). Line a baking tray with greaseproof paper. Rub half the dressing on the mackerel fillets (non skin side).

Step 2Place the mackerel fillets on the baking tray skin side up and roast for 10 - 12 minutes until crispy, or to your liking. (If you're short on time, skip the marinating and simply bake in the oven.)

Step 3Place the almonds on a separate baking tray and roast in the oven for 6 minutes until golden. Remove from the oven and allow to cool before chopping them.

Step 4Steam the broccoli florets in a pan of water for about 5 minutes, until al dente. Roughly chop the broccoli or gently crush with a fork.

Step 5Heat 1 tbsp of ghee, butter or coconut oil in a pan. Add the onion and peppers. Fry for 2-3 minutes on a medium heat until soft.

Step 6Stir through the broccoli and sun dried tomatoes until warm. Turn off the heat.

Step 7Mix through the remaining dressing and top with chopped roasted almonds and avocado cream or keto hummus. Tastes best when served fresh but can be stored in the fridge for 3 days.