Mackerel Fillets with Dill-Caper Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fatty mackerel fillets baked with a herbaceous dill-caper crust, delivering rich omega-3s in a 12-minute weeknight dinner. This Nordic-inspired seafood recipe (keto, high protein), ready in about 27 minutes, pairs mackerel fillets, olive oil, sour cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 2 Nordic cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place mackerel fillets on a baking sheet, brush with 2 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, mix 1/2 cup sour cream, 2 tbsp chopped capers, 1 tbsp chopped fresh dill, and 1/2 tsp lemon zest until smooth.
  3. Step 3: Spread the sour cream mixture evenly over the mackerel fillets.
  4. Step 4: Bake for 12-15 minutes until the mackerel is cooked through and the topping is lightly golden.
  5. Step 5: Serve immediately with extra dill for garnish.

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