Best 4 Roasted Mackerel With Garlic And Paprika Recipes

Embark on a culinary adventure with our tantalizing roasted mackerel recipe, where the delicate flavors of the fish harmoniously blend with aromatic garlic and vibrant paprika. Perfectly balanced and bursting with Mediterranean charm, this dish showcases the versatility of mackerel, transforming it into a delectable delicacy. Accompanying this main course are two equally enticing recipes: a refreshing cucumber salad with zesty lemon-dill dressing, and a creamy cauliflower purée that adds a touch of elegance and sophistication. Prepare to indulge in a complete and satisfying meal that will delight your palate and leave you craving more.

Let's cook with our recipes!

WHOLE ROASTED MACKEREL

Whole Roasted Mackerel image

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

Ingredients

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

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.

MEDITERRANEAN OVEN ROASTED SPANISH MACKEREL RECIPE

Mediterranean Oven Roasted Spanish Mackerel Recipe image

Easy all-star whole roasted Spanish Mackerel Recipe. Prepared Mediterranean-style with a stuffing of garlic, fresh herbs and lemons. Roasted in foil!

Provided by The Mediterranean Dish

Categories Entree

Time 40m

Yield 2

Number Of Ingredients 13

Ingredients

3 large garlic cloves
1 tsp salt, more for later
1 tsp ground coriander
1/2 tsp ground cumin
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh dill
1 1/2 lb whole Spanish Mackerel, cleaned and gutted (but with head)
1 lemon, thinly sliced
Early Harvest extra virgin olive oil
2-3 tbsp fresh lemon juice
3-Ingredient Mediterranean salad recipe, or Fattoush salad recipe, Mediterranean Potato Salad or simple sliced garden veggies, salted and drizzled with olive oil
Tahini sauce
1 Lebanese rice recipe

Steps:

Preheat the oven to 350 degrees F and set a roasting sheet pan inside to warm.
Using a mortar and pestle, crush garlic with salt until smooth. Add coriander and cumin and continue crushing. Mix in parsley and dill.
Pat the fish dry, inside and out. Remove the dark vein that runs along the back of the cavity, if it's still there. And if needed, run your knife along the cavity to open it up some more. Salt generously inside and on both sides outside, then place on a lightly oiled piece of foil that is large enough to enclose the fish.
Stuff the fish cavity with lemon slices and the garlic and herb mixture you just prepared. Drizzle generously with olive oil.
Fold the foil over the fish lengthwise, tightly closing the top seam to trap the steam. Place the foiled fish on top of the hot sheet pan and bake in the 350 degrees F heated-oven for 30-40 minutes, depending on the thickness of the fish.
Remove from heat and add the lemon juice. Serve immediately with suggested sides and salads (see ingredient list).

ROAST CHICKEN WITH PAPRIKA AND ROASTED GARLIC

Roast Chicken with Paprika and Roasted Garlic image

This roast chicken recipe comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More ($17.16, amazon.com). Paprika and garlic add delicious flavor to this one-pot meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 8

Ingredients

Coarse salt
1 tablespoon paprika
1/2 teaspoon dried oregano
1 whole chicken (4 to 5 pounds)
2 large carrots, cut into 2-inch lengths
2 medium sweet potatoes, cut into 3/4-inch wedges
1 head garlic, halved crosswise
3 tablespoons extra-virgin olive oil, divided

Steps:

Preheat oven to 425 degrees F. Rub chicken with 1 tablespoon olive oil. Combine paprika, oregano, and 1 tablespoon salt. Rub all over chicken. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
Toss carrots and sweet potatoes with 1 tablespoon oil; season with salt. Scatter around chicken; roast 20 minutes.
Flip carrots and sweet potatoes and add garlic, tossed with 1 tablespoon oil, to pan. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Tent chicken with foil to prevent overbrowning, if needed. Let rest 10 minutes before carving and serving. Return carrots and sweet potatoes to oven and roast until golden, 10 minutes. Brush with pan juices before serving.

PAN-SEARED MACKEREL WITH SWEET PEPPERS AND THYME

Pan-Seared Mackerel With Sweet Peppers and Thyme image

Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It's traditionally prepared by pickling the fillets in vinegar, but I've never quite cottoned to its biting flavor. To me, it overwhelms the delicacy of a good fresh piece of fish. At home, I sprinkled the fish fillets with salt, pepper and some sweet paprika. Then I let them sit while I slowly stewed the leeks, carrots and peppers with some garlic and thyme. I seared the fish until lightly browned but still very moist inside. When people say they don't like mackerel because it's too strong and dry, it's usually because the fish has been overcooked. But when cooked right, until just flaky in the center, the flesh is mild and almost buttery.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/4 pounds mackerel fillets
1/2 teaspoon kosher salt, more for seasoning
1/2 teaspoon black pepper, more for seasoning
1/2 teaspoon sweet paprika
6 tablespoons extra virgin olive oil, more as needed
2 leeks, white and light green parts only, thinly sliced
2 carrots, peeled and thinly sliced into rounds
1 small red bell pepper, thinly sliced
1 small orange or yellow bell pepper, thinly sliced
5 large thyme sprigs
3 garlic cloves, minced
1/2 cup dry rosé or white wine
1/2 teaspoon sherry vinegar, more to taste

Steps:

Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.
Set a large skillet over medium heat and add 5 tablespoons oil. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes. Add garlic, stirring gently, and cook for 2 minutes more. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.
Wipe the skillet with a paper towel, add remaining oil, and set over high heat. When oil is hot, add mackerel in one layer, skin side down. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Add fillets to platter and spoon vegetables on top of fish.

Nutrition Facts : @context http, Calories 561, UnsaturatedFat 30 grams, Carbohydrate 16 grams, Fat 40 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 397 milligrams, Sugar 4 grams

Tips:

Choose the right type of mackerel. Spanish mackerel is the most common type used for this recipe, but you can also use king mackerel or Atlantic mackerel.
Clean and prepare the mackerel properly. Make sure to remove the gills, entrails, and bloodline from the fish before cooking.
Use fresh ingredients. The fresher the mackerel and the other ingredients, the better the dish will taste.
Don't overcook the mackerel. Mackerel is a delicate fish that can easily be overcooked. Cook it until it is just cooked through, or about 5-7 minutes per side.
Serve the mackerel with your favorite sides. Roasted mackerel can be served with a variety of sides, such as roasted vegetables, rice, or mashed potatoes.

Conclusion:

Roasted mackerel with garlic and paprika is a simple but delicious dish that can be enjoyed by people of all ages. It is a great way to cook mackerel, and the garlic and paprika add a delicious flavor to the fish. This dish is also very versatile and can be served with a variety of sides. So next time you are looking for a quick and easy meal, give roasted mackerel with garlic and paprika a try. You won't be disappointed!