3 mackeral fillets
1/4 cup fresh chopped parsley
fresh herbs ( thyme, basil, oregano – herbs of your choice )
Splash of white wine of herb liquid seasoning.
Cuccumber Lemon Dill Sauce
1/4 cup chopped cuccumber ( peeled )
1 clove garlic ( chopped or minced )
2 sprigs chopped fresh dill
1/4 cup low fat sour cream
1/4 cup fat free yogurt
Fresh squeeze lemon juice
Use a small amount sugar twin if desired for a sweeter taste
Mix together and refridgerate. You can also warm the sauce if desired.
Rinse fresh mackeral fillets and pat dry. Cut up the onion, good size pieces and place at the bottom of a baking dish. Use spray oil on bottom of dish first. Chop up parsley and scatter on top of the onion so that the bottom is covered. Place fillets on top of the onions and parsley. ( this helps the fish from sticking )
Slice lemon and limes and place along the top of each fillet. Sprinkle with some fresh herbs. Add fresh squeezed lemon and lime on top of the fillets along with a splash of white wine or liquid herb wine seasoning.
Preheated oven should be at 350 degrees before adding fish. Cover the baking dish and bake for 20 minutes.
Remove fish and spoon onions and parsley onto a plate and top with the fish and serve with broccoli or vegetable of choice. Top each fillet with dill sauce and garnish with a dill sprig.