This super juicy Oven Baked Whole Mackerel is exceptionally savoury and serves as a perfect dinner. It is flavoured with fresh lemon, fresh parsley, and many more.
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. This Baked Mackerel is perfect for dinners and gatherings.
Why use Mackerel?
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.
My favorite whole fish when it comes to Baking or Grilling:
- Red Snapper
- Sea Bream
- Sea Bass
- Mackerel
- Pompano
- Pomfret
- Croaker
- Tilapia
- Parrot Fish
- Salmon
Baked 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.
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 a aluminum foil lined with a parchment paper. Rub the marinade all over the fish making sure it enters the slits.
- 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, 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!
You May Like These Other Recipes
Equipment
- Parchment
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!
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.
Bilikis
This looks so delicious