Roasted Mackerel with Cassava
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just under an hour with minimal fuss. Mackerel is wonderfully affordable and packed with omega 3 fatty acids that are fantastic for your heart and brain. Paired with roasted cassava, which gives you a satisfying, starchy base, this dish feels both nourishing and indulgent. The smoked paprika, cilantro, and lime bring brightness and warmth that really elevate simple ingredients. You'll have a restaurant quality meal on your table faster than you'd expect, making it perfect for busy evenings when you still want something truly delicious.
Ella x
Ingredients
- 4fresh mackerel fillets(about 200g each, skin on)
- 800 gcassava root(peeled and cut into 2cm cubes)
- 5 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 2fresh limes(juiced)
- 30 gfresh cilantro(chopped)
- 3garlic cloves(minced)
- 1red chili pepper(thinly sliced)
- ½ teaspooncumin seeds
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Toss the cassava cubes with 3 tablespoons of olive oil, half the salt, cumin seeds, and paprika on a large baking sheet. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and tender.
Tip: Pat the cassava dry before coating to ensure crispier edges.
- 2
While the cassava cooks, pat the mackerel fillets dry with paper towels. Place skin-side up on a separate baking sheet lined with parchment paper.
Tip: Dry fish ensures crispy skin and prevents sticking.
- 3
Brush the mackerel fillets with 1 tablespoon of olive oil and season the flesh side with remaining salt, black pepper, and half of the minced garlic.
Tip: Season just before cooking to prevent drawing out moisture.
- 4
When the cassava has about 10 minutes remaining, place the mackerel sheet in the oven alongside it. Roast for 10-12 minutes until the mackerel skin is crispy and the flesh flakes easily with a fork.
Tip: The mackerel cooks quickly, so monitor it closely to avoid overcooking.
- 5
While everything finishes roasting, whisk together the lime juice, remaining olive oil, remaining garlic, fresh cilantro, and sliced red chili pepper in a small bowl. Season to taste with salt and pepper.
Tip: Make this dressing just before serving to keep the cilantro vibrant.
- 6
Divide the roasted cassava between four plates and top each with a mackerel fillet, skin-side up. Drizzle the lime-cilantro mixture over the top and serve immediately.
Tip: Serve while the fish skin is still warm and crispy for the best texture.
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