Roasted Mackerel with veggies. Unwrap the fish and serve on the platter topped with the sauce and garnished with the lemon slices and vegetables. Red Onion and Lentil Salad with Mackerel and Mustard Cream. Oat topped mackerel with roast tomatoes.

Unfortunately, the fish counter where I purchased the mackerel had only filleted the fish. Recently I saw oven-roasted mackerel on two of my favorite blogs: from the Bartolini kitchens and le Ricette di Serve the mackerel with the veggies and some lemon wedges, sprinkled with parsley. Add a little vegetable bouillon powder if you like. You can have Roasted Mackerel with veggies using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted Mackerel with veggies

1. It's 1 of mackerel.
2. You need 1 of medium potato, 1 courgette, 3 shallots, 2 garlic cloves, 1 lemon or/and any leftover veggie in the fridge.
3. You need 1 tbsp of Italian spice blend, chilli flakes,.
4. Prepare to taste of Rock salt and granded pepper.
5. It's 1 tbsp of Olive oil and a couple of nobs of butter.

Mackerel is a most flavorful fish that takes well to marinades such as the one used here, which includes a heady blend of spices (fennel seeds, mustard seeds, paprika, and ground coriander), herbs (bay leaves Add to Meal Planner. Tart rhubarb cuts through the richness of smoky, oily mackerel for a perfect spring supper. Gently place the mackerel fillets in the hot pan, skin-side down, and scatter over the rosemary. Add the roasted rhubarb to the side of the pan to heat through and add the capers for a little vinegary flavour.

Roasted Mackerel with veggies step by step

1. Cut the mackerel's head and out the guts. Clean it with water. Your fishmonger can do it for you. Slit, salt and pepper the mackerel..
2. Cut all the veggie in pieces and place all in an oiled baking tin. I boiled the potato before hand. Also adding peppers and tomatoes are give it nice colour..
3. Sprinkle spices, salt, pepper, oil and butter. Butter is option. Fresh parsley or coriander is really nice..
4. Roast it first 20 minutes, cover with the almifoil (steaming) and take the almi out and 20 minutes browning. It's depending on the size of mackerel..
5. This is really ideal spice for every dish. I Love it!!.

Its been a week at home … and it's been amazing to wake up to breakfast. (A guilty pleasure in vacationing at my parent's house). Since I arrived, the choice has been mackerel. Along with a few new banchans I have never tried before: Okra Muchim & Kelp Wrap. Along with grilled mackerel, this is the most popular way of cooking mackerel in Korean cuisine. I love not only the fish but also the cooked radish.