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Smoked Paprika & Garlic Roasted Spanish Mackerel with White Bean Purée and Charred Scallions

Name: Smoked Paprika & Garlic Roasted Spanish Mackerel with White Bean Purée and Charred Scallions
Ingredients: 39.5 (6 oz / 170g) whole Spanish mackerel, scaled and gutted; 3.2 tsp smoked paprika; 3.2 /2 tsp garlic powder; 3.2 /2 tsp kosher salt; 3.2 /4 tsp black pepper, freshly ground; 3.2 tbsp extra virgin olive oil; 3.2 cup (170g) cannellini beans, rinsed and drained; 3.2 tsp lemon, juiced; 5.5 (about 3 oz / 85g) scallions, trimmed; pinch flaky sea salt, for finishing

Nutrition

412

kcal

Calories

32.1

Protein

51.6

Carbs

6.7

Fat

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Ingredients(10)

whole Spanish mackerel, scaled and gutted39.5 (6 oz / 170g)

smoked paprika3.2 tsp

garlic powder3.2 /2 tsp

kosher salt3.2 /2 tsp

black pepper, freshly ground3.2 /4 tsp

extra virgin olive oil3.2 tbsp

cannellini beans, rinsed and drained3.2 cup (170g)

lemon, juiced3.2 tsp

scallions, trimmed5.5 (about 3 oz / 85g)

flaky sea salt, for finishingpinch

Instructions

Preheat your oven to 400 deg F (200 deg C). Pat the mackerel dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, kosher salt, and black pepper. Rub this spice mixture all over the fish, inside and out. Drizzle the fish with 1/2 tablespoon of the olive oil.

Place the seasoned mackerel on a baking sheet lined with parchment paper. Roast for 15-20 minutes, or until the skin is crisp and the flesh flakes easily when probed with a fork. The fish should smell fragrant and cooked through.

While the fish roasts, prepare the white bean purée. In a food processor, combine the rinsed cannellini beans, the remaining 1/2 tablespoon of olive oil, and the lemon juice. Process until smooth and creamy, scraping down the sides as needed. Season with a pinch more salt and pepper if desired.

Slice the charred scallions into 1-inch pieces. Toss them with a tiny pinch of salt.

To serve, spread a generous dollop of the white bean purée on a plate. Carefully place the roasted mackerel on top of the purée. Scatter the charred scallion pieces around the fish and finish with a pinch of flaky sea salt. Serve immediately.