Ingredients:

  • 4 large mackerel fillets (approx. 6 oz each, pin bones removed)
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 cup cherry tomatoes, halved
  • 0.5 cup Kalamata olives, pitted
  • 1 small red onion, thinly sliced into wedges
  • 3 cloves garlic, smashed and minced
  • 1 lemon (half thinly sliced and half juiced)
  • 0.25 cup fresh parsley, roughly chopped
  • 1 tbsp capers, drained

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your sheet pan with parchment paper. Pat the mackerel fillets completely dry with a paper towel. Note: Removing surface moisture is the only way to ensure the skin gets a hint of crispness rather than just steaming.
  2. In a small bowl, whisk together the 1 tbsp of extra virgin olive oil, 1 tsp smoked paprika, 1 tsp dried oregano, and the 0.5 tsp each of sea salt and black pepper. Stir in the juice from half the lemon and the minced garlic.
  3. Scatter the red onion wedges, halved cherry tomatoes, and Kalamata olives across the prepared pan. Drizzle about a third of your oil spice mixture over the vegetables and toss gently to coat.
  4. Place the mackerel fillets onto the pan, skin side down, nestled amongst the vegetables. Brush the remaining spice mixture generously over the flesh of the fish. Place the lemon slices on top of the fillets for visual flair and extra moisture.
  5. Slide the pan into the center rack of the oven. Bake for 12 to 15 minutes until the fish is opaque and the tomatoes have burst. The skin should be easily pierced, and the aroma should be intoxicating.
  6. Remove the pan from the oven and let it sit for 3 minutes. Sprinkle the fresh parsley and drained capers over everything. Serve immediately while the juices are still bubbling.