Roasted Mackerel with Plantain

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Arrange plantain slices on a large baking sheet, toss with 2 tablespoons of olive oil, half the salt, and black pepper.

   Tip: Spacing plantains apart ensures even roasting and crispy edges.

2. 2

   Roast the plantains for 15 minutes until golden brown and slightly caramelized on the edges.

3. 3

   While plantains roast, pat the mackerel fillets dry with paper towels. Season both sides generously with sea salt, black pepper, and smoked paprika.

   Tip: Dry fish ensures crispy skin when roasted.

4. 4

   After plantains have roasted for 15 minutes, push them to the sides of the baking sheet. Place mackerel fillets skin-side up in the center, drizzle with remaining 2 tablespoons olive oil.

5. 5

   Return the baking sheet to the oven and roast for 12-15 minutes until the mackerel skin is crispy and flesh flakes easily with a fork.

   Tip: Don't overcook mackerel; it dries out quickly due to its high oil content.

6. 6

   In a small saucepan, melt butter over medium heat. Add minced garlic and red chili flakes, cooking for 1 minute until fragrant.

7. 7

   Remove from heat and stir in fresh lime juice and chopped cilantro. Season with a pinch of salt to taste.

8. 8

   Transfer roasted mackerel and plantains to serving plates. Drizzle the warm lime-cilantro butter sauce over everything and serve immediately.

   Tip: The warm sauce melds beautifully with the crispy skin of the fish.