Lunch · Spanish · 15 min
Smoked Paprika & Garlic Roasted Spanish Mackerel with White Bean Purée and Charred Scallions
- Calories
- 400
- Protein
- 15g
- Carbs
- 46g
- Fat
- 15g
Ingredients
- 6 oz mackerel
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 cup cannellini beans
- 1 tbsp lemon juice
- 3 oz scallions
- 1 pinch flaky sea salt
Method
- 01Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 02Pat the Spanish mackerel dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, half of the kosher salt, and half of the black pepper.
- 03Rub the spice mixture all over the mackerel, inside and out. Drizzle with 1/2 tablespoon of extra virgin olive oil.
- 04Place the mackerel on the baking sheet and roast for 15-20 minutes, until the skin is crisp and the flesh is opaque and flakes easily with a fork (internal temperature reaching at least 145°F/63°C).
- 05While the fish roasts, place the scallions in a hot dry skillet over medium-high heat until lightly charred, about 3-4 minutes. Slice into 1-inch pieces and toss with a tiny pinch of salt.
- 06In a food processor, combine drained cannellini beans, remaining 1/2 tablespoon of extra virgin olive oil, lemon juice, and remaining salt and pepper. Process until completely smooth and creamy.
- 07To serve, spread the white bean purée onto a warm plate. Top with the roasted mackerel, scatter charred scallions around the side, and sprinkle with flaky sea salt.
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