Roasted Mackerel with Lotus Root and Miso Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels fancy without any fuss. Roasted mackerel with lotus root and miso glaze brings together umami richness and delicate sweetness in a way that never fails to impress. Mackerel is packed with omega 3 fatty acids that are wonderful for your heart and brain, plus it's affordable and sustainable. The miso glaze caramelizes beautifully in the oven while the lotus root becomes tender and slightly crispy, creating this perfect contrast of textures. It's the kind of meal that tastes like you spent all day in the kitchen but actually takes just 45 minutes from start to finish.
Ella x
Ingredients
- 4fresh mackerel fillets(skin on, about 150g each)
- 500 gramslotus root(peeled and sliced into 5mm rounds)
- 3 tablespoonswhite miso paste
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 2 tablespoonssesame oil
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3scallions(sliced for garnish)
- 2 tablespoonssesame seeds(for garnish)
- 1lemon(cut into wedges)
Detail level
Instructions
- 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
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
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
Place the lotus root in the oven and roast for 12-15 minutes until the edges become golden and tender, stirring halfway through.
- 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
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
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
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.
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