Salad with baked mackerel and potatoes

1. 1 Mackerelpack 600 g ≈ $7.00 180 g
2. 2 Potatoes≈ $2.15 per kg 150 g
3. 3 Cucumbers≈ $3.67 per kg 80 g
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Leaf lettucepack 150 g ≈ $0.49 40 g
6. 6 Mustard 5 g
7. 7 Lemon≈ $4.65 per kg 15 g
8. 8 Olive oil 8 ml
9. 9 Dillpack 50 g ≈ $1.80 4 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the mackerel¹, pat dry with paper towels, and salt to taste; preheat the oven to 200 °C.

2. Place the mackerel¹ on a standard baking sheet about 24×34 cm and bake in the oven for 20 minutes until golden and tender, then flake the fish into boneless pieces.

3. Wash the potatoes² with their skins on, boil in salted water until tender, about 15–20 minutes, drain and let cool slightly.

4. Slice the cucumber³ thinly, cut the red onion⁴ into thin half-rings, and tear the lettuce into large pieces.

5. Peel the potatoes² if desired and cut into wedges, then in a large bowl combine the potatoes, cucumber³, onion⁴ and greens; dress with mustard, lemon⁷ juice and vegetable oil; fold gently.

6. Divide the mixture among plates and top with the mackerel¹ pieces; season with salt and pepper to taste if needed; serve warm, perhaps with fresh herbs.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.