Roasted Mackerel with Broccoli
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Roasted Mackerel with Broccoli is a simple fish dish combining mackerel fillets with tender broccoli, garlic, lemon and fresh thyme. The ingredients are roasted together with extra virgin olive oil and finished with a knob of butter. Ready in just 40 minutes total, including 15 minutes of preparation, this straightforward recipe makes an accessible weeknight dinner for those seeking a quick, flavourful meal.
Ella x
Ingredients
- 4mackerel fillets(skin on, about 150g each)
- 600 gbroccoli(cut into florets)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chilli flakes
- 3 sprigsfresh thyme
- 1 tablespoonbutter
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper.
Tip: A hot oven ensures the mackerel skin crisps up beautifully while the flesh stays moist.
- 2
Pat the mackerel fillets dry with paper towels and place skin-side up on one side of the prepared tray. Season with half the salt and pepper.
Tip: Dry fish will roast better and develop a crispier skin than wet fish.
- 3
Toss the broccoli florets in a bowl with 3 tablespoons of olive oil, minced garlic, remaining salt and pepper, and red chilli flakes. Arrange on the other half of the baking tray.
Tip: Separating the fish and broccoli prevents the broccoli from steaming the fish.
- 4
Brush the mackerel fillets with the remaining olive oil and place thyme sprigs on top of each fillet.
Tip: The herbs add aromatic flavour that complements the rich oiliness of mackerel perfectly.
- 5
Roast everything in the preheated oven for 20-25 minutes, until the mackerel skin is crispy and the flesh flakes easily, and the broccoli is charred at the edges.
Tip: Don't open the oven door too early; let the heat work its magic undisturbed.
- 6
Remove from the oven and immediately drizzle with fresh lemon juice and scatter the lemon zest over both the fish and broccoli. Top the mackerel with a small knob of butter to melt into the flesh.
Tip: Adding citrus and butter at the end keeps the flavours bright and fresh rather than baking them away.
- 7
Divide between four plates and serve immediately while everything is still hot and crispy.
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