Spanish Mackerel with Roasted Vegetables

Ingredients

• 2 Mackerel fillets (skin on)
• 3 tablespoons Olive oil
• 1 Lemon
• 1 medium Zucchini
• 1 medium Red bell pepper
• 0.5 medium Red onion
• 2 cloves Garlic
• 1 sprig Rosemary
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 1 medium zucchini, 1 medium red bell pepper, and 0.5 medium red onion into 1-inch pieces. Finely mince the 2 cloves garlic. Remove the leaves from the 1 sprig of rosemary and chop them finely. In a large bowl, combine the cut zucchini, red bell pepper, red onion, minced garlic, and chopped rosemary. Add 2 tablespoons of olive oil, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
3. 3Spread the coated vegetables in a single layer on a large baking sheet. Roast in the preheated oven at 400°F (200°C) for 20 to 25 minutes, or until the vegetables are tender and slightly browned at the edges.
4. 4While the vegetables are roasting, use paper towels to pat the 2 mackerel fillets completely dry. Lightly season both sides of the 2 mackerel fillets with 0.25 teaspoon of salt and 0.125 teaspoon of black pepper.
5. 5Heat a 10-inch or 12-inch skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil to the skillet. Once the oil is shimmering, carefully place the 2 mackerel fillets in the skillet, skin-side down. Sear for 3 to 4 minutes, or until the skin is crispy and golden brown.
6. 6Flip the 2 mackerel fillets and continue to cook for another 2 to 3 minutes, or until the fish is opaque throughout and flakes easily with a fork at its thickest part. The internal temperature of the fish should reach 145°F (63°C).
7. 7Serve the cooked 2 mackerel fillets immediately alongside the roasted vegetables. Cut the 1 lemon in half and squeeze its juice over the fish and vegetables before serving.

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