This single-pan dinner roasts thin potato wedges and fennel first, then adds mackerel fillets for the final minutes. The timing keeps the vegetables tender and the fish moist.
Ingredients
1 1/2 pounds baby potatoes, halved or quartered into even pieces
2 fennel bulbs, trimmed, cored, and thinly sliced
2 tablespoons olive oil, divided
1 teaspoon fine salt
1/2 teaspoon black pepper
4 mackerel fillets, about 5 ounces each, pin bones removed
1/2 teaspoon dried oregano
1 lemon, half thinly sliced and half juiced
2 tablespoons chopped parsley
Directions
Heat the oven to 425°F. Toss potatoes and fennel with 1 tablespoon olive oil, salt, and pepper on a rimmed sheet pan. Spread in an even layer and roast for 20 minutes, turning once.
Pat the mackerel dry. Move the vegetables toward the edges of the pan and place the fish skin-side up in the center.
Brush the fish with the remaining olive oil, sprinkle with oregano, and arrange lemon slices over the vegetables. Roast for 10 to 12 minutes, until the fish is opaque, flakes easily, and reaches 145°F at its thickest point.
Squeeze lemon juice over the pan, scatter parsley on top, and serve hot.
Recipe notes
Variations
Swap the fennel for two thinly sliced leeks. If the mackerel fillets are unusually thin, check them after 8 minutes; keep the same safe internal temperature.
Storage and reheating
Refrigerate fish and vegetables promptly in a covered container and use within 3 days. Reheat gently until steaming throughout, or flake cold leftover fish into a next-day salad.
This single-pan dinner roasts thin potato wedges and fennel first, then adds mackerel fillets for the final minutes. The timing keeps the vegetables tender and the fish moist.
1 1/2 pounds baby potatoes, halved or quartered into even pieces
2 fennel bulbs, trimmed, cored, and thinly sliced
2 tablespoons olive oil, divided
1 teaspoon fine salt
1/2 teaspoon black pepper
4 mackerel fillets, about 5 ounces each, pin bones removed
1/2 teaspoon dried oregano
1 lemon, half thinly sliced and half juiced
2 tablespoons chopped parsley
Method
Heat the oven to 425°F. Toss potatoes and fennel with 1 tablespoon olive oil, salt, and pepper on a rimmed sheet pan. Spread in an even layer and roast for 20 minutes, turning once.
Pat the mackerel dry. Move the vegetables toward the edges of the pan and place the fish skin-side up in the center.
Brush the fish with the remaining olive oil, sprinkle with oregano, and arrange lemon slices over the vegetables. Roast for 10 to 12 minutes, until the fish is opaque, flakes easily, and reaches 145°F at its thickest point.
Squeeze lemon juice over the pan, scatter parsley on top, and serve hot.
Variations
Swap the fennel for two thinly sliced leeks. If the mackerel fillets are unusually thin, check them after 8 minutes; keep the same safe internal temperature.
Storage and reheating
Refrigerate fish and vegetables promptly in a covered container and use within 3 days. Reheat gently until steaming throughout, or flake cold leftover fish into a next-day salad.
This single-pan dinner roasts thin potato wedges and fennel first, then adds mackerel fillets for the final minutes. The timing keeps the vegetables tender and the fish moist.
1 1/2 pounds baby potatoes, halved or quartered into even pieces
2 fennel bulbs, trimmed, cored, and thinly sliced
2 tablespoons olive oil, divided
1 teaspoon fine salt
1/2 teaspoon black pepper
4 mackerel fillets, about 5 ounces each, pin bones removed
1/2 teaspoon dried oregano
1 lemon, half thinly sliced and half juiced
2 tablespoons chopped parsley
Method
Heat the oven to 425°F. Toss potatoes and fennel with 1 tablespoon olive oil, salt, and pepper on a rimmed sheet pan. Spread in an even layer and roast for 20 minutes, turning once.
Pat the mackerel dry. Move the vegetables toward the edges of the pan and place the fish skin-side up in the center.
Brush the fish with the remaining olive oil, sprinkle with oregano, and arrange lemon slices over the vegetables. Roast for 10 to 12 minutes, until the fish is opaque, flakes easily, and reaches 145°F at its thickest point.
Squeeze lemon juice over the pan, scatter parsley on top, and serve hot.
Variations
Swap the fennel for two thinly sliced leeks. If the mackerel fillets are unusually thin, check them after 8 minutes; keep the same safe internal temperature.
Storage and reheating
Refrigerate fish and vegetables promptly in a covered container and use within 3 days. Reheat gently until steaming throughout, or flake cold leftover fish into a next-day salad.
