Roasted Mackerel with Lotus Root and Miso Glaze

Instructions

1. 1

   Preheat your oven to 200°C (390°F). Pat the mackerel fillets dry with paper towels and season both sides with salt and pepper.

   Tip: Drying the fish prevents it from steaming and helps achieve a crispy skin when roasted.

2. 2

   Toss the lotus root slices with 2 tablespoons of olive oil, salt, and pepper. Spread them on a separate baking sheet in a single layer.

   Tip: Arranging them in one layer ensures even roasting rather than steaming.

3. 3

   In a small bowl, whisk together white miso paste, minced ginger, rice vinegar, honey, and sesame oil until smooth and well combined.

   Tip: The miso glaze can be prepared while the vegetables roast.

4. 4

   Place the lotus root in the oven and roast for 12-15 minutes until the edges become golden and tender, stirring halfway through.

5. 5

   While the lotus root roasts, heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once shimmering, place mackerel fillets skin-side down and sear for 3-4 minutes until the skin crisps.

   Tip: Searing skin-side down first creates a protective crust that keeps the flesh moist.

6. 6

   Brush the miso-ginger glaze generously over the top of each mackerel fillet, then transfer the skillet to the oven for 8-10 minutes until the fish flakes easily with a fork.

   Tip: The glaze will caramelize slightly in the oven, creating a delicious savory coating.

7. 7

   Remove both the lotus root and mackerel from the oven. Arrange the lotus root on a serving platter and top with the roasted mackerel fillets.

8. 8

   Drizzle any remaining pan juices over the top, then garnish with sliced scallions and sesame seeds. Serve immediately with fresh lemon wedges on the side.

   Tip: The lemon adds brightness and helps balance the richness of the mackerel and miso glaze.