Roasted Mackerel with Kale
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Crispy-skinned mackerel fillets paired with garlicky roasted kale and finished with a bright lemon-herb drizzle. A nutritious, restaurant-quality dinner ready in under an hour.
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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