Roasted Mackerel with Spinach
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Roasted Mackerel with Spinach is a straightforward fish dish featuring mackerel fillets paired with fresh spinach, garlic, lemon and sliced almonds. Red onion and white wine add depth to the flavour, whilst extra virgin olive oil brings richness to the plate. The recipe takes 15 minutes to prepare and 25 minutes to cook, making it suitable for a weeknight dinner when time is limited.
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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