Roasted Mackerel with Watercress
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This roasted mackerel with watercress has become one of my favorite weeknight dinners. The whole meal comes together in just 35 minutes, which makes it perfect when I'm short on time but don't want to compromise on flavor. Mackerel is wonderfully rich and oily, packed with omega 3 fatty acids that are great for your heart and brain. I love how the peppery watercress and tart pomegranate seeds cut through the fish's richness, while toasted almonds add a satisfying crunch. It's elegant enough for guests but simple enough that you'll want to make it again and again.
Ella x
Ingredients
- 4mackerel fillets(skin on, about 150g each)
- 200 gfresh watercress(roughly chopped)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2shallots(thinly sliced)
- 50 gflaked almonds(toasted)
- 75 gpomegranate seeds
- 1 tablespoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4fresh thyme sprigs
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the mackerel fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish helps the skin crisp up beautifully during roasting.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place mackerel skin-side down in the pan and cook for 3-4 minutes until the skin is golden and crispy.
Tip: Don't move the fish around; let it sit undisturbed for optimal skin crispiness.
- 3
Transfer the skillet to the preheated oven and roast for 8-10 minutes until the flesh is cooked through and flakes easily with a fork.
Tip: The fish will continue cooking slightly after removal, so avoid overcooking.
- 4
While the fish roasts, whisk together the remaining 4 tablespoons of olive oil, lemon juice, Dijon mustard, and a pinch each of salt and pepper in a small bowl to make the vinaigrette.
Tip: Taste and adjust the lemon-to-oil ratio to your preference for acidity balance.
- 5
Toast the flaked almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and golden. Set aside.
Tip: Watch carefully to prevent burning; they toast quickly once they start browning.
- 6
Place the chopped watercress and sliced shallots in a large bowl and pour the vinaigrette over them. Toss gently until evenly coated, then divide the salad among four serving plates.
Tip: Dress the salad just before serving to keep the watercress crisp and vibrant.
- 7
Top each salad with a roasted mackerel fillet, skin-side up. Scatter the toasted almonds and pomegranate seeds over each plate and garnish with a fresh thyme sprig.
Tip: The contrast of warm fish and cool salad creates an appealing temperature balance.
- 8
Serve immediately while the mackerel is still warm and the skin remains crispy.
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