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–+ servings

Oven-Baked Mackerel

Simple, light, and full of flavor, this oven-baked fish stays tender with a fresh, bright finish.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒
Servings: 2
Recipe by NAVA Kitchen
Oven-baked whole mackerel on a white plate with lemon, garlic, and parsley.
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Ingredients:

  • 2 whole mackerel, cleaned, gutted
  • 2 tbsp olive oil
  • 2 cloves garlic, pressed
  • 1 lemon, half sliced and half for juice
  • Salt
  • Black pepper
  • 1 tbsp parsley, optional

Method:

Start Cooking
Prep
  • Preheat oven to 400°F (200°C).
  • Pat the fish very dry (this helps crisp the skin).
  • Make 3 - 4 shallow diagonal cuts on each side of the fish.
Marinate
  • In a bowl, mix: olive oil, lemon juice, garlic, salt, black pepper, parsley.
Season
  • Brush marinade all over the fish (inside + outside).
  • Work it into the cuts.
  • Place 2 lemon slices inside each fish.
Bake and serve
  • Place on lined or lightly oiled tray.
  • Bake 20 - 25 minutes.
  • Serve immediately. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Patting the fish dry helps the skin roast instead of steam.
  • Scoring the sides allows the marinade to flavor the fish more evenly.
  • Don’t overbake. Mackerel cooks quickly and stays best when just done.
 
Make it yours
  • Spicy: add chili flakes or a pinch of paprika to the marinade.
  • Herby: use dill, oregano, or thyme instead of parsley.
  • Garlic-forward: increase garlic for a deeper flavor.
  • Citrus mix: add a little orange zest with the lemon juice.
  • Vegetable base: bake over sliced onions, tomatoes, or peppers.
 
At the table

My notes:

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Nutrition:

Calories: 856 kcal | Carbohydrates: 6 g | Protein: 91 g | Fat: 50 g | Saturated Fat: 12 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 22 g | Cholesterol: 212 mg | Sodium: 390 mg | Potassium: 1925 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 460 IU | Vitamin C: 41 mg | Calcium: 126 mg | Iron: 6 mg
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