Roasted Mackerel with Edamame

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Remove the baking tray from the oven. Transfer edamame to a serving dish and toss with the butter until coated.

8. 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.