Roasted Mackerel with Kale
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My go to weeknight dinner combines two nutritional powerhouses in just 45 minutes. Roasted mackerel with kale is wonderfully simple to prepare and packed with omega 3 fatty acids from the fish, which support heart and brain health. The beauty of this dish lies in its straightforward approach: you roast everything together on one pan, letting garlic and thyme infuse both components while they cook. Fresh lemon brightens the earthy kale, and the crispy mackerel skin becomes irresistibly golden. This is one of those meals that tastes far more impressive than the minimal effort required, making it perfect for busy weeknights when you still want something nourishing and delicious.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 150g each)
- 400 gfresh kale(stems removed, roughly chopped)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(thinly sliced)
- 2lemon(zest and juice)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chilli flakes
- ½ teaspoonpaprika
- 3 tablespoonsflat-leaf parsley(fresh, chopped)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Place the kale on a large roasting tray, toss with 3 tablespoons of olive oil, half the sliced garlic, half the sea salt, and pepper. Spread in a single layer and roast for 12-15 minutes until crispy at the edges.
Tip: Ensure kale is dry before roasting to achieve maximum crispiness.
- 2
While kale roasts, pat the mackerel fillets dry with kitchen paper and place skin-side up on a separate roasting tray. Brush with remaining olive oil and season with salt, pepper, paprika, and chilli flakes.
Tip: Dry skin ensures it crisps beautifully in the oven.
- 3
When the kale has about 15 minutes remaining, place the mackerel tray in the oven alongside it. Roast for 12-15 minutes until the fish skin is crispy and the flesh is opaque and flakes easily.
Tip: Don't overcook mackerel—it dries out quickly.
- 4
In a small bowl, whisk together the lemon zest, lemon juice, remaining garlic, fresh thyme, and 2 tablespoons of olive oil to create a bright dressing.
Tip: Make this while the fish roasts to save time.
- 5
Remove both trays from the oven. Divide the roasted kale among four plates and top with a mackerel fillet, skin-side up.
Tip: Arrange the kale first to create a nestled base for the fish.
- 6
Drizzle the warm lemon-herb dressing over the mackerel and kale, scatter fresh parsley on top, and serve immediately with extra lemon wedges on the side.
Tip: Serve while everything is still warm for the best flavour and texture.
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