Roasted Mackerel with Green Beans and Lemon Herb Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent mackerel fillets with a crispy herb and breadcrumb topping, paired with tender roasted green beans finished with garlic and almonds for a restaurant-quality weeknight dinner.
Ella x
Ingredients
- 4fresh mackerel fillets(skin-on, about 150g each)
- 500 gfresh green beans(trimmed)
- 80 gpanko breadcrumbs
- 30 gfresh parsley(finely chopped)
- 15 gfresh dill(finely chopped)
- 2lemon zest(from 1 large lemon)
- 4garlic cloves(minced)
- 50 gsliced almonds(lightly toasted)
- 6 tablespoonsextra virgin olive oil
- 2 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). Pat the mackerel fillets dry with paper towels and arrange skin-side up on a baking sheet lined with parchment paper.
Tip: Drying the fish ensures the skin gets crispy during roasting.
- 2
In a small bowl, combine panko breadcrumbs, chopped parsley, dill, lemon zest, half the minced garlic, salt, and pepper. Drizzle in 3 tablespoons of olive oil until the mixture resembles damp sand.
Tip: The herb mixture should hold together slightly when pressed.
- 3
Press the herb-breadcrumb mixture firmly onto the skin side of each mackerel fillet, creating an even layer about 5mm thick.
Tip: Work gently to avoid breaking the delicate fish underneath.
- 4
Toss the green beans in a separate bowl with 2 tablespoons of olive oil, remaining garlic, salt, and pepper. Spread them on a second baking sheet in a single layer.
Tip: Use two baking sheets so the green beans can roast at the same temperature without steaming.
- 5
Place both baking sheets in the preheated oven. Roast for 20-25 minutes until the mackerel is cooked through and the herb crust is golden, and the green beans are tender with slightly charred edges.
Tip: The mackerel is done when the flesh flakes easily with a fork.
- 6
While the fish and beans roast, warm butter in a small pan over medium heat. Add the toasted almonds and sauté for 1-2 minutes until fragrant, then remove from heat and stir in lemon juice.
Tip: This warm almond-lemon dressing will be drizzled over the green beans.
- 7
Remove both baking sheets from the oven. Transfer the mackerel fillets to serving plates and arrange the roasted green beans alongside.
Tip: Keep the presentation simple to showcase the quality of the ingredients.
- 8
Drizzle the warm almond-butter sauce over the green beans and serve immediately with extra lemon wedges on the side.
Tip: Serve immediately while the fish is still warm and the herbs are at their most fragrant.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.