A super quick and nutritious weekday supper dish which uses up the parts of the sprouts and mandarins you might usually throw away. After all, in mandarins, the wonderful flavour is mainly in the zest! Clementines or ordinary oranges will do here too and you could use Sea Bass with its skin on. Below find my mackerel recipe, served with mandarins and sprout leaves.
25 minutes cooking and preparation
2 mackerel filets
2 tablespoon vegetable oil
1 mandarin orange
150g – 200g fresh Brussel sprouts
Salt and pepper
Wash and prepare the Brussel sprouts, keeping the tougher outer leaves instead of throwing them away.
Steam or boil the spouts. Drain and keep warm.
While the sprouts are cooking, grate the mandarine zest, peel it and separate the segments, removing as much of the pith as possible. Mix the zest in a little olive oil, add a little salt and pepper and reserve.
Heat the oil in a wide pan and add the fish, skin side down. Leave it to fry and brown for a good four minutes before moving it. Turn the fish, add the mandarin segments and the sprout leaves and leave to cook and brown for a further few minutes, stirring the mandarin and sprouts leaves a couple of times.
Season everything in the pan with salt and pepper and serve nice and hot with the mandarin oil drizzled over.