Baked Mackerel Recipes

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WHOLE ROASTED MACKEREL

Serve with cooked whole grains, such as couscous, bulgur, or barley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 7



Whole Roasted Mackerel image

Steps:

  • Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes.
  • To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve.

1 whole Spanish mackerel (about 2 pounds), cleaned, head and tail left intact
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
1 lemon, thinly sliced
6 sprigs thyme
6 sprigs flat-leaf parsley
12 fresh chives

BAKED MACKEREL

Mackerel is one of the easiest fish for us to catch here in Maine so I am always on the lookout for a new recipe. This is one I want to try soon. The recipe calls for 2 2-lb mackerel, but we usually catch smaller ones. I think just adjusting the baking time would allow for me to use smaller fish.

Provided by Kim127

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9



Baked Mackerel image

Steps:

  • Preheat oven to 400 degrees.
  • In a saucepan over low heat combine all ingredients except for the fish.
  • Cook over low heat for about 20 minutes.
  • Remove the bay leaf.
  • Place fish in a baking dish and pour the sauce over the fish.
  • Bake for 30-40 minutes.

2 mackerel (about 2 lb each)
1 large onion, finely chopped
1 carrot, diced fine
1/2 green pepper, chopped
1 bay leaf
3/4 cup vinegar
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1/4 teaspoon fresh thyme, minced

ROASTED WHOLE MACKEREL

Provided by Alex Guarnaschelli

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 6



Roasted Whole Mackerel image

Steps:

  • Preheat the oven to 500 degrees F. Put a baking sheet on the rack in the center of the oven and close the door. Drizzle both sides of the fish with olive oil and season the inside and outside with salt. Stuff the cavity with the lemon slices and the leftover fennel stalks and fronds.
  • Open the oven door and carry the fish over squarely in both of your hands. Put the fish in the center of the hot sheet pan and quickly close the door so minimal heat escapes. You should hear the fish sizzle slightly as it hits the hot sheet pan. Reduce the heat to 450 degrees F and cook for about 20 to 25 minutes, then open the door to look at the fish. The eyes will turn white when it s cooked. Touch the fish near the head. It should feel fairly firm, if cooked. Remove the sheet pan from the oven and allow it to rest a few minutes as is.
  • Use 2 spatulas, 1 under the head and the other under the midsection, to transfer the fish to a serving platter. Use a paring knife to gently cut around the head and the tail. Cut down the length of the back until you can insert 1 of your spatulas down the length of the top fillet and lift it off the bone. Then, lift the head and the full backbone off the fish, unveiling the second fillet. Season the fish with a pinch of salt and lemon juice. Serve with lemon slices.

1 (2 to 3-pound) whole mackerel (or bluefish), scaled, gutted, gills removed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon, cut into 1-inch slices
Leftover fennel stalks and fronds
1 lemon, washed and cut into wedges

SMOKED MACKEREL & POTATO BAKE

This warming, thrifty family supper takes just ten minutes to prepare. Try it with hot-smoked trout too

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8



Smoked mackerel & potato bake image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cook the potatoes and onion in boiling, salted water for 6-7 mins until almost tender. Drain well. Grease a 20 x 20cm baking dish with a little of the butter, then arrange the potatoes in it.
  • Break the fish into chunky pieces, discarding any skin and bones. Tuck the pieces in and around the potatoes, then scatter over the dill. Whisk the cream, stock and horseradish together and season. Pour over the potatoes. Dot the remaining butter over the top, then bake for 20-25 mins until golden. Serve with a green salad, if you like.

Nutrition Facts : Calories 559 calories, Fat 42 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.47 milligram of sodium

700g potato , cut into 3cm cubes
1 small onion , thinly sliced
25g butter
200g smoked mackerel
2 tbsp chopped dill
150ml double cream
100ml fish stock
2 tbsp creamed horseradish

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