Roasted Mackerel with Watercress

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Serve immediately while the mackerel is still warm and the skin remains crispy.