Roasted Mackerel with Kale
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Roasted Mackerel with Kale is a simple dish combining pan roasted mackerel fillets with garlicky kale, finished with fresh lemon and thyme. The recipe takes just 45 minutes from start to table, with 15 minutes of preparation followed by 30 minutes of cooking. This straightforward meal suits anyone looking for a quick, flavourful dinner that comes together easily on a weeknight.
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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