This Oven Baked Whole Mackerel is juicy and tender inside, with crispy golden skin. If you're searching for how to roast mackerel, bake a whole fish, or want a healthy weeknight seafood dinner, this recipe covers it
Featured Review
So delicious! I made this for dinner today. My toddler and I loved it! Thank you from Japan.
(Daneilla)
Baking allows the fish's natural flavors to shine, while the gentle heat helps retain moisture, resulting in a tender and flaky texture. Try this crispy baked tilapia or oven-baked branzino recipe for a quick and delicious fish dinner.
This whole mackerel is baked at 400°F for 20 minutes, wrapped in foil, then broiled uncovered for 5–7 minutes for a crispy skin. It is also stuffed with lemon and herbs for added flavor and moisture.
In Africa, we often wrap food in banana leaves to bake a whole mackerel and retain moisture; however, in this recipe, I used aluminum foil.
Why You'll Love This Recipe
- Baked and not fried. Very healthy and less messy.
- Uses whole fish with the head on for maximum flavor and presentation.
- Ready in 45 minutes
- Perfect for weeknights and special occasions.
Jump to:
Recipe Ingredients
- Whole Mackerel: Mackerel has a strong fish flavour, so it should be perfectly gutted, scaled, fins cut out, and washed perfectly.
- Fresh Lemon and Parsley: Stuff these in the belly for an extra burst of flavor and taste.
- Lemon Juice and Garlic: This pair is perfect for any baked fish, and trust me, it will always be your go-to ingredients.
- Olive Oil: Keeps fish juicy throughout baking.
- Seasonings: Salt, bouillon, black pepper, Old Bay, smoked paprika, and Italian seasoning.
Check the recipe card for detailed ingredients and measurements.
Substitutions and Variations
- If you can't find mackerel, use snapper, sea bass, sea bream, catfish, 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 (such as rice vinegar or balsamic) for a different flavor profile.
- Use different herbs, such as dill, cilantro, or mint, to enhance the flavor 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 grilled whole chicken.
How to Clean and Score Whole Mackerel.
To clean the mackerel
- Scrape off all the scales using a sharp knife, moving from anus to head.
- Slice along the belly from head to tail to open the belly and remove innards.
- Rinse thoroughly under running water with a mixture of lemon juice and vinegar.
- Pat dry with paper towels.
To score the fish:
- Use a sharp knife to make 2-3 diagonal slits on each side of the meat. This helps the fish cook evenly and allows the seasoning to penetrate more deeply.
How to Make Oven-Baked Whole Mackerel
- Preheat Oven to 400°F. 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 at 400°F for 20 minutes.
- Take them out of the oven and open the layers of wraps. You can serve, or if you prefer a charred look or crispy skin, return it to the oven and set the temperature to BROIL 400°F for an additional 5-7 minutes. Remove from the 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 an ocean-like smell.
- Use smoked paprika for a deeper flavour.
- Make shallow cuts in the skin to help it cook evenly and prevent curling.
- Marinate the fish for at least 30 minutes to add extra 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.
- For a crispy skin on baked whole mackerel, open the fish and let it broil for a few minutes.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in an oven at 325°F until warmed through.
- Freeze cooked fish for up to a month.
What to Serve with it
- Serve it with a bowl of spicy jollof rice and a crispy, creamy lettuce salad with an easy homemade dressing.
- Fried ripe plantains or crispy oven-baked parmesan potatoes.
Baked Whole Mackerel FAQS
About 25-30 minutes at 400°F, depending on the thickness.
Fish is safe to eat when cooked to an internal temperature of 145°F.
Yes, you can. But baking uncovered gives it a crispy skin.
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 temperature.
Yes, both involve dry oven heat. This recipe works for both.
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!
Oven Baked Whole Mackerel
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.
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Bilikis says
Super delicious
Daniela says
So delicious! I made this for dinner today. My toddler and I loved it! Thank you from Japan.
Bilikis says
This looks so delicious
Daniela says
So so delicious! I made this for dinner today. My toddler and I loved it! Thank you from Japan.
A person says
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 says
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 says
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.