Roasted Mackerel with Cassava

Instructions

1. 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. 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. 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. 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. 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. 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.