This super juicy Baked Whole Mackerel is exceptionally savoury and serves as a perfect dinner. It is a delightful and nutritious dish that showcases the rich, buttery flavor of this fantastic fish.
Baking allows the fish's natural flavours to shine, while the gentle heat helps retain moisture, resulting in a tender, flaky texture just like baked tilapia and baked snapper. This method is ideal for those who prefer a fuss-free cooking experience, as it requires minimal preparation and hands-on time. You can easily customize this baked mackerel flavour with your favourite herbs, spices, and aromatics, making it perfect for weeknight dinners and special occasions.
When it comes to seafood, my family and I are lovers, especially fish. I can't count how many types of fish I have cooked and eaten, talkless of how many times I have cooked fish my whole life. Guess what? If you are a fish lover, Check out my YouTube channel; I have more than 100 Fish recipes you will love.
If you like fillets more, try the Mediterranean-Baked Tilapia or Baked Cod. Want to stick to Mackerel? Try the Baked Mackerel Fillets.
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Why Choose this Recipe
- Mackerel is an oily fish rich in Omega-3 and has a robust flavour. It's so easy to cook and turns out very flaky and juicy, with the bones easy to pull out.
- This baked mackerel can be seasoned with different marinades and seasonings, making it versatile and allowing you to customize it to your taste.
- It pairs beautifully with various sides, from fresh salads to grains, making it a versatile dish for any meal.
- Baking is one of the best methods of cooking, which uses little or no oil, unlike traditional deep frying.
Baked Whole Mackerel Ingredients
- Whole Mackerel: Mackerel has a strong fish flavour, so it should be perfectly gutted, scaled, fins cut out, and washed perfectly. Also to reduce that fish smell, wash with vinegar and lemon and rinse with water. If you don't like gutting fish, ask your fishmonger to do it or buy already gutted. To Choose fresh mackerel, the skin must be firm to touch with close-fitting scales, the eyes should be clear and bulging not sunken, and gills should be red, not brown. Frozen fish can be used too.
- Fresh Lemon and Parsley: Stuff these in the belly for extra flavor and taste.
- Lemon Juice and Garlic: This pair is perfect for any baked fish and trust me it will be your perfect go-to ingredients always.
- Olive Oil: Keeps fish juicy throughout baking and adds flavor.
- Salt and Bouillon to taste:
- Old Bay: Perfect for any seafood.
- Italian seasoning: You don't want to miss out on the perfect dried herb combination.
- Chilli Flakes: For a kick of heat.
Check the recipe card for detailed ingredients and measurements.
Substitutions and Variations
- If you cant find mackerel, use red snapper, tilapia, sea bass, sea bream, cat fish, pompano or any white fish.
- Avocado oil, canola oil or peanut oil can also be used.
- Instead of lemon juice, use lime juice, or even a splash of vinegar (like rice vinegar or balsamic) for different flavor profiles.
- Use different herbs like dill, cilantro, or mint to bump up the flavour of this baked whole mackerel.
- Experiment with different spice blends, such as Cajun seasoning, za’atar, or even a curry powder for a unique twist. Try the cajun in our Cajun Baked Snapper.
How To Bake A Whole Mackerel
- Preheat Oven to 400F. Cut and make deep slits on both sides of the fish. Pat dry with a paper towel.
- Combine the seasonings in a bowl except the lemon slices and parsley. Place the fish on an aluminum foil lined with parchment paper. Rub the marinade all over the fish.
- Put the lemon slices and parsley in the belly of the fish. Wrap the fish and Bake in the oven 400F for 20 minutes.
- Take out from the oven and open layers of wraps, you can serve, or if you want to have a charred look or crispy skin, let it go back to the oven opened on BROIL 400°F for another 5-7 minutes. Remove from oven, and let it cool for about 3 minutes, then serve.
Recipe Tips
- When choosing a fresh fish to buy, look for shiny and bright eyes, firm flesh and ocean-like smell.
- If you can't gut or clean the fish, ask the fish monger to help you or buy already gutted fish. Still rinse properly before cooking.
- Make shallow cuts in the skin to help it cook evenly and prevent it from curling up.
- Marinate the fish for at least 30 minutes for added flavor. Use a mix of oil, lemon juice, herbs, and spices.
- Line your baking tray with aluminum foil or parchment paper for easier cleanup and to help keep the fish moist.
- To check for doneness, the skin should flake easily when pulled with a fork.
- If you want a crispy skin baked whole mackerel, open the fish and let it broil for few minutes.
Recipe FAQS
Yes! Baking fillets is even quicker. Simply reduce the baking time to around 15-20 minutes, depending on the thickness.
Mackerel pairs well with citrus (like lemon or lime), fresh herbs (such as dill, parsley, or cilantro), garlic, and spices like paprika or black pepper
Allow it to cool to room temperature, then wrap tightly in plastic wrap or place in an airtight container. Store in the fridge for up to 2 days. Reheat gently in the oven or microwave.
Yes, you can bake frozen mackerel, but it's best to thaw it first for even cooking. If you bake it from frozen, increase the cooking time by about 50%. Ensure it reaches the proper internal tempe
Other Baked Fish Recipes To Try
If you tried this Baked Mackerel Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know it went in the 📝 comments below. Thanks for visiting me today!
Equipment
Ingredients
- 1 Whole Mackerel scaled, gutted and washed
- 1 tablespoon Lemon juice
- 1 teaspoon Garlic Powder
- ½ teaspoon Seasoned Salt or any table salt
- 1 teaspoon Smoked Paprika or regular paprika
- ½ teaspoon Bouillon powder seasoning powder
- 1 tsp Italian Seasoning any dried herbs or combination.
- 4 tablespoon Olive oil
- ½ teaspoon Old bay seasoning optional
- 1 teaspoon Chilli flakes and Parsley mix
- Some lemon Slices and Fresh Parsley
Instructions
- Preheat oven 400° F. BAKE option.
- In a bowl, combine all ingredients except Mackerel, fresh lemon slices, and fresh parsley. Set aside.
- Make 3-4 deep slant cuts or slits on the fish with a knife. Slits must touch the center bone.
- Pat dry fish to get rid of excess water.
- Rub the mixed seasoning on the fish, deep inside the cuts, belly, and head perfectly.
- Put fresh lemon and fresh parsley in the belly for extra flavor and taste.
- Let it marinate for about 30 minutes or can bake it right away.
- Transfer the fish to an aluminum foil lined with parchment paper.
- Wrap the parchment paper followed by the aluminum foil and transfer it into a baking pan.
- Bake in a preheated oven at 400°F for 20 minutes.
- Take out from the oven and open layers of wraps, it can serve, or if you want to have a charred look or crispy skin, let it go back to the oven opened on BROIL 400°F for another 5-7 minutes.
- Remove from oven, and let it cool for about 3 minutes. Serve with wraps because they contain that tasty juice, or transfer to a plate with a side of choice. ENJOY!
Video
Notes
- Gut and clean the fish properly.
- Rub seasonings and allow to marinate if needed. The more it marinates, the better.
- Wrap in foil lined with parchment paper and bake till flaky when pulled with a fork.
- Serve or broil again for crispy skin or char skin.
- Serve with a side of choice.
Daniela
So delicious! I made this for dinner today. My toddler and I loved it! Thank you from Japan.
Bilikis
This looks so delicious
Daniela
So so delicious! I made this for dinner today. My toddler and I loved it! Thank you from Japan.
A person
Hi...you say, use any white fish...
Mackerel isn't a white fish, it's red and oily and full of taste, and moist, as suggested, unlike white, flakey fish, that have subtler tastes?
Confusing?.
Yes, other white fish like sea bream, sea bass, or red snapper are very moist and flaky when grilled perfectly. I hope this helps.
Mimi Nguyen
I tried it today and came out so delicious! No fishy smell. Didn’t have enough lime for the belly but still very delectable. This one will go in my recipe book. Thank you!
Thanks for the feedback.
Bernd
Great and delicious! Receipt written that way to easy understand and cook it like a pro!
A big THANK YOU from Finland!
Thanks so much Bernd.