Mackerel with vegetables in papillote

Ingredients:: 4 mackerel fillets of about 170 g; 1 carrot; 1 red bell pepper; 1 zucchini; 1 onion; 1 lemon; 2 tablespoons olive oil; Salt and black pepper

(Traditional version: 320 kcal - Light version: 202 kcal)

Good, pretty and cheap … and 100% guilt-free! Yes, mackerel with vegetables in papillote is a delicious recipe, with a very appetizing look, very economical and super light.

Mackerel is one of the cheapest blue fish, so you don't need to scratch your pocket too much to give yourself a good shot of beneficial omega-3 fatty acids.

As we have cooked it in papillote (instead of a frying pan with oil), and accompanied by vegetables (instead of potatoes, for example), we managed to make it a light recipe with much fewer calories than in the traditional versions.

And if you are not convinced about cooking it in papillote (or you do not have parchment paper at hand), you can also do it the same with a silicone case in the microwave.

How to make mackerel with vegetables in papillote step by step

Prepare the vegetables. First of all, preheat the oven to 200º. Meanwhile, peel the onion. Scrape the carrot and wash it. Clean and wash the pepper. Wash the zucchini and peel it off. And cut all the vegetables in julienne, that is, into thin strips.
Arrange the fish. On the one hand, wash the lemon and cut it into thin slices. And on the other, wash the mackerel fillets, dry them, remove the bones with the help of tweezers, and set them aside.
Make the papillote. Cut four sheets of parchment paper, spread the julienned vegetables on them and put a fish fillet on each one. Cover each fillet with a couple of lemon slices, season with salt and pepper to taste and drizzle with a few drops of oil.
Bake and serve. Close the parchment paper by folding the ends to form a tightly sealed package. Bake the papillotes for about 12 minutes or so. And serve in the same hot foil.