Roasted Mackerel with Green Beans and Lemon Herb Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Fresh mackerel is packed with omega 3 fatty acids that are wonderful for your heart and brain, plus it's incredibly affordable. The crispy lemon herb crust adds such a lovely texture and brightness to the delicate fish, while the green beans roast alongside everything else, making cleanup a breeze. It's simple enough for a busy Tuesday but fancy enough to impress guests, and the whole meal feels light yet completely satisfying.
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.
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