Roasted Mackerel with Okra
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent roasted mackerel fillets paired with crispy-tender okra, finished with a zesty lemon-garlic glaze and fresh herbs for a light yet satisfying Mediterranean-inspired dish.
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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