Seared Mackerel with Fennel, Potatoes and Olives

  • Preparation 30 MIN
    Cooking 20 MIN
  • Servings 4


Potatoes with olives



Potatoes with olives

  1. In a small saucepan, combine potatoes, leek and liqueur, bring to a boil, and let simmer for about 2 minutes. Season with salt and pepper.
  2. Add broth. Cover and simmer for about 10 minutes or until potatoes are tender. Add olives. Set aside.


  1. Meanwhile, in a skillet, brown fennel on both sides in half the oil. Season with salt and pepper. Deglaze with liqueur. Set aside.
  2. In a large non-stick skillet, brown fish fillets for about 2 minutes on each side in remaining oil. Season with salt and pepper.
  3. Spoon potato and olive mixture onto four small plates. Garnish with fennel pieces and fronds. Top with fish.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 389  
Total Fat 26 g  
Saturated Fat 5 g  
Sodium (salt) 376 mg  
Carbohydrates 11 g  
Fibre 2 g  
Protein 20 g