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Mackerel & Asparagus Medley with Roasted Lemons

Herby asparagus, tangy tomatoes, citrus-y roasted lemons, and succulent, mild, skinless and boneless mackerel like no other. A winner of a dinner!

INGREDIENTS

  • 1 can King Oscar Mackerel Fillets Mediterranean Style, drained
  • 1 tbsp olive oil
  • 10 oz asparagus, tough ends removed, cut into thirds
  • 1/4 red onion, thinly sliced
  • 1-2 garlic cloves, whole
  • 1 lemon, quartered and seeded
  • 1 cup cherry tomatoes, whole
  • 1-2 tsp fresh chopped thyme, or 1/4 tsp dried thyme
  • 1 tbsp capers
  • 1/4 cup shaved Parmesan cheese
  • Salt to taste

PREP TIME:

25 min

SERVES:

2

HERE’S WHAT YOU DO...

  1. Heat oil in skillet over medium-high heat. Add asparagus, onion, garlic, lemon quarters, tomatoes, and thyme. Toss frequently until asparagus and lemon are just starting to brown, about 8 minutes.
  2. Reduce heat to medium-low, add capers and chunked mackerel. Cover skillet for 2 minutes to allow final ingredients to warm.
  3. Serve garnished with shaved Parmesan.

ROYAL HINTS

Try serving over a bed of grains, rice, or beans.
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