Roasted Mackerel with Okra
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a recipe I absolutely love making when I want something healthy and quick on the table. Roasted mackerel with okra is one of my favorite weeknight dinners because it comes together in just forty minutes total. Mackerel is packed with omega 3 fatty acids, which are wonderful for your heart and brain health. The beauty of this dish is how simple it is to prepare with just basic ingredients you probably already have at home. Everything roasts together on one pan, creating this gorgeous medley of flavors with garlic, lemon, and fresh thyme. Trust me, your family will be asking for seconds.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 200g each)
- 400 gfresh okra(trimmed, halved lengthwise)
- 5 tablespoonsolive oil
- 4garlic cloves(minced)
- 1fresh lemon(zested and juiced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4fresh thyme sprigs
- 200 gcherry tomatoes(halved)
- 1red onion(thinly sliced)
- ½ teaspoonpaprika
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the mackerel fillets dry with paper towels and season both sides with salt, pepper, and a pinch of paprika.
Tip: Drying the fish ensures crispy skin when roasted.
- 2
On a large baking tray, toss the halved okra with 2 tablespoons of olive oil, minced garlic, half the lemon zest, salt, and pepper. Spread in a single layer and roast for 10 minutes.
Tip: Pre-roasting the okra prevents it from becoming too soggy.
- 3
Remove the tray from the oven and nestle the mackerel fillets skin-side up among the okra. Scatter the cherry tomatoes and red onion around the fish.
Tip: Arrange ingredients so they cook evenly together.
- 4
Drizzle the mackerel and vegetables with the remaining 3 tablespoons of olive oil. Place a thyme sprig on each fillet and roast for 12-15 minutes until the fish is cooked through and the skin is crispy.
Tip: The mackerel is done when it flakes easily with a fork.
- 5
Squeeze fresh lemon juice over everything and sprinkle with remaining lemon zest. Serve immediately while hot, garnishing with additional fresh thyme if desired.
Tip: Fresh lemon juice added after cooking brightens all the flavors beautifully.
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