Roasted Mackerel with Edamame
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and honestly tastes like something fancy. Mackerel is packed with omega 3 fatty acids that are wonderful for your heart and brain, plus it's incredibly affordable at the fishmonger. The edamame adds a lovely pop of color and texture while keeping everything light and nutritious. Just pop the fillets in the oven with some garlic, fresh herbs, and a squeeze of lemon, and you've got an elegant meal that feels impressive but requires almost no fuss. My family devours this every time I make it.
Ella x
Ingredients
- 4mackerel fillets(skin on, about 180g each)
- 350 gfrozen edamame
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 tablespoonsfresh dill(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your oven to 200°C (390°F). Line a large baking tray with parchment paper.
Tip: A hot oven ensures the mackerel skin crisps up beautifully.
- 2
Place edamame in a bowl, drizzle with 1 tablespoon of olive oil, sprinkle with 0.25 teaspoon salt and a pinch of paprika. Toss well and spread on one side of the baking tray.
- 3
Pat mackerel fillets dry with paper towels. Season both sides with remaining salt, black pepper, and paprika.
Tip: Drying the fillets helps achieve crispy skin when roasting.
- 4
Place mackerel fillets skin-side up on the other side of the baking tray. Drizzle each fillet with 0.5 tablespoon of olive oil.
- 5
Roast everything in the preheated oven for 20-22 minutes until the mackerel skin is crispy and flakes easily with a fork.
Tip: Don't overcook the fish as it dries out quickly.
- 6
While the fish roasts, combine remaining olive oil, lemon juice, minced garlic, dill, and parsley in a small bowl. Set aside.
Tip: This herb dressing brightens the rich flavour of mackerel.
- 7
Remove the baking tray from the oven. Transfer edamame to a serving dish and toss with the butter until coated.
- 8
Arrange roasted mackerel fillets on plates alongside the buttered edamame. Spoon the herb dressing generously over the fish and serve immediately.
Tip: Serve with lemon wedges and crusty bread for a complete meal.
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