Best 3 Roasted Whole Mackerel Recipes

Embark on a culinary journey with our delectable Roasted Whole Mackerel, a seafood masterpiece that tantalizes the taste buds with its crispy skin, succulent flesh, and an explosion of flavors. This humble fish, often overlooked for its more popular counterparts, transforms into a culinary delight when roasted to perfection. Our collection of recipes caters to diverse palates, offering variations that range from classic simplicity to innovative flavor combinations. Prepare to be captivated by the zesty Lemon-Herb Roasted Mackerel, where zesty lemons, fragrant herbs, and a hint of garlic come together to create a refreshing and aromatic dish. For a more robust taste, try the Spicy Roasted Mackerel glazed with a fiery blend of chili, paprika, and cumin, sure to ignite your senses. If you prefer a Mediterranean twist, the Mediterranean Roasted Mackerel, infused with sun-kissed tomatoes, briny olives, and aromatic oregano, will transport you to the shores of the Mediterranean. And for those who appreciate the purity of the sea, the Salt and Pepper Roasted Mackerel, seasoned with nothing more than salt and pepper, allows the natural flavors of the fish to shine through. No matter your preference, our Roasted Whole Mackerel recipes will guide you towards a culinary experience that is both impressive and utterly delicious.

Here are our top 3 tried and tested recipes!

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).

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.

ROASTED MACKEREL WITH GARLIC AND PAPRIKA

Roasted Mackerel with Garlic and Paprika image

Provided by Gordon Ramsay

Categories Fish Garlic Potato Roast Dinner Seafood Paprika Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 garlic cloves, peeled
2 tsp paprika
1 tsp sea salt, plus more to taste
Olive oil
8 mackerel fillets, skin on
1 pound new potatoes
2-3 scallions, trimmed and thinly sliced
For the vinaigrette
Pinch of saffron
1 Tbsp white wine vinegar
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper

Steps:

1. Preheat the oven to 400°F.
2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

Tips:

Choose a fresh, firm mackerel for the best results. Look for bright, clear eyes, and red gills.
If you're using a large mackerel, you may need to cut it in half or quarters before roasting. This will help it cook more evenly.
Season the mackerel generously with salt, pepper, and any other desired spices or herbs. This will help to enhance the flavor of the fish.
Roast the mackerel at a high temperature for a short amount of time. This will help to create a crispy skin and juicy flesh.
Serve the roasted mackerel immediately with your favorite sides. Some popular options include lemon wedges, roasted vegetables, or a simple green salad.

Conclusion:

Roasted whole mackerel is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, juicy flesh, and flavorful seasoning, this dish is sure to please everyone at the table. So next time you're looking for a healthy and delicious seafood meal, give roasted whole mackerel a try!