Roasted Mackerel with Broccoli
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Mackerel is wonderfully budget friendly and packed with omega 3 fatty acids that are fantastic for your heart and brain. The beauty of this recipe lies in its simplicity: you roast everything on one pan, let the oven do the work, and end up with tender, flaky fish alongside perfectly caramelized broccoli. The garlic, lemon, and thyme create an aromatic base that makes the whole kitchen smell incredible, and honestly, it tastes far more impressive than the minimal effort required.
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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