Roasted Mackerel with Plantain
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Mackerel is packed with omega 3 fatty acids that are wonderful for your heart and brain, plus it's incredibly affordable and flavorful. I love pairing it with caramelized plantains, which add a natural sweetness and satisfying texture. The whole thing roasts in the oven while you relax, then a squeeze of fresh lime and handful of cilantro bring everything to life. It's simple, healthy, and honestly foolproof.
Ella x
Ingredients
- 4mackerel fillets(skin on, patted dry)
- 2plantains(yellow, peeled and cut into 1/2-inch thick rounds)
- 4 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 2fresh limes(juiced)
- 237 mlfresh cilantro(chopped)
- 3garlic cloves(minced)
- 1 teaspoonred chili flakes
- 2 tablespoonsbutter
Detail level
Instructions
- 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
Roast the plantains for 15 minutes until golden brown and slightly caramelized on the edges.
- 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
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
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
In a small saucepan, melt butter over medium heat. Add minced garlic and red chili flakes, cooking for 1 minute until fragrant.
- 7
Remove from heat and stir in fresh lime juice and chopped cilantro. Season with a pinch of salt to taste.
- 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.
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