Roasted Mackerel with Spinach
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent mackerel fillets roasted until crispy-skinned and flaky, served atop a bed of garlicky wilted spinach with lemon and toasted almonds for a restaurant-quality dinner that's ready in under an hour.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 150g each)
- 400 gfresh spinach(roughly chopped)
- 4garlic cloves(minced)
- 4 tbspextra virgin olive oil
- 2lemon(zested and juiced)
- 60 gsliced almonds(toasted)
- 1 tspsea salt
- ½ tspblack pepper
- 1red onion(thinly sliced)
- 100 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the mackerel fillets dry with paper towels and season generously on both sides with sea salt and black pepper.
Tip: Drying the fish helps the skin crisp up beautifully during roasting.
- 2
Toast the sliced almonds in a small dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant. Set aside.
Tip: Watch carefully as almonds can burn quickly; they should be golden but not dark.
- 3
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Once shimmering, place the mackerel fillets skin-side down and sear for 2-3 minutes until the skin is crispy.
Tip: Don't move the fillets while searing to achieve that coveted crispy skin.
- 4
Transfer the skillet to the preheated oven and roast the mackerel for 12-15 minutes until the flesh is opaque and flakes easily.
Tip: Mackerel cooks quickly, so check at 12 minutes to avoid overcooking.
- 5
While the mackerel roasts, heat the remaining 2 tablespoons of olive oil in a separate large pan over medium heat. Add the sliced red onion and sauté for 2 minutes until softened.
Tip: The red onion adds a subtle sweetness and vibrant color to the spinach.
- 6
Stir in the minced garlic and cook for 1 minute until fragrant, then add the chopped spinach in batches, stirring constantly until completely wilted, about 3-4 minutes.
Tip: Work in batches if needed to avoid overcrowding the pan; the spinach will reduce significantly as it cooks.
- 7
Pour the white wine into the spinach pan, add the lemon zest and juice, and season with a pinch of salt and pepper. Stir well and let simmer for 1 minute.
Tip: The wine adds depth of flavor and helps create a light, delicious pan sauce.
- 8
Divide the wilted spinach among four serving plates, creating a small mound in the center. Top each pile with a roasted mackerel fillet, skin-side up. Garnish with toasted almonds and a squeeze of fresh lemon.
Tip: Plate while everything is still warm for the best presentation and temperature.
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