Roasted mackerel with tahini sauce and pan-roasted carrots
Roast
Roasting
I am a fan of roasting whole fish instead of fillets as I believe cooking anything on the bone, be it chicken, lamb, steak, or fish, improves the flavor, but you could roast fillets instead, simply adjusting the cooking time to about two minutes less. <br /> <br />I love tahini with grilled fish; its creamy and rich texture pairs really well with grilled flavors. I just pool it underneath the whole mackerel and drizzle a little more over simple roasted carrots that go with the fish. It would be delicious over some steamed potatoes as well. I always think fresh herbs brighten all the flavors of a dish, and here, I use cilantro.
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