This oven-baked mackerel recipe is cooked with simple fresh ingredients. Earthy and flaky mackerel seasoned with fresh red pepper, garlic, ginger, lemon, and cilantro.
My family loves fish dinners. I aim to have fish on my weekly dinner menu at least once a week. I grew up eating mostly bone-in whole fish. Whether it's fish or meat, cooking them with bone-in creates a sweeter-tasting meat compared to boneless.
What's in this Oven-Baked Mackerel
Fish tastes great with all fresh ingredients and a sprinkle of spices. You likely have all the ingredients in your fridge and pantry to cook this fish dinner.
- Mackerel: I like to purchase whole mackerel from Costco (not sponsored). Costco has the best deals on whole fish. Last time I purchased two whole mackerel for about $8. Two mackerel is usually enough to serve two meals for my family of five.
- Red Bell Pepper: The sweet and slightly bitter taste of red bell pepper (capsicum) is a game changer in this recipe. You can use yellow or green bell peppers if you like. Taste and color might change.
- Fresh Cilantro: I love cilantro (coriander leaves). I like to incorporate it in the majority of my savory recipes. You may use parsley if you like.
- Garlic & Ginger: fish cooked with ginger, garlic, and red bell pepper tastes so good. Fresh ginger and garlic have so many great health benefits and it's even better when you incorporate it with the healthy fats of mackerel.
- Lemon: lemon juice in marinade compliments the fresh fish meat. A squeeze of lemon juice on the fish right before elevates the taste.
- Spices: I am seasoning the sauce with ground cumin, ground coriander, and salt. You can find ground cumin and coriander at any South Asian grocery store or purchase it online.
Preparing Mackerel and Potatoes for Baking
- Prepare the Fish: Scale and gut the mackerel fish. Rinse it thoroughly under cold water to remove any debris or blood.
- Make Cuts: Using a sharp knife, make ½ to 1-inch diagonal cuts on both sides of the fish. Cut through the skin and flesh of the fish. The cuts help the fish cook evenly and allow flavors to penetrate. Pat the fish dry with paper towels inside and out.
- Prepare Potatoes: wash the potatoes thoroughly under cold water then peel them. Slice the potatoes into thin, even slices. Season sliced potatoes with salt and pepper to taste. Be mindful not to oversalt, as we will be seasoning fish as well.
- Marinade and Bake: apply marinade (see recipe card) inside the cuts, in the guts, and on the skin on both sides. Bake in the oven at 450 F for 20 to 25 minutes.
What to serve with Baked Mackerel
I like to serve mackerel with a side of a fresh salad like Indian kachumber salad, and Onion raita. It can also be served with basmati rice, roasted potatoes with coriander seeds, and tomato salad with cumin and lime. During cold days, I like to serve it with creamy tomato soup and no knead bread.
More Fish Recipes to Try
- Oven Roasted Mackerel
- Fish Tagine with Chermoula Sauce
- Tandoori Salmon Skewers
- Baked Fish Masala
- Salmon Coconut Lime Curry
- Fish Biryani Recipe
- Pomfret Fish Curry
- Salmon Tikka
Oven Baked Mackerel with Red Pepper, Garlic and Potatoes
Easy whole oven roasted mackerel with fresh herbs and pepper. Great for quick family dinners with sides like a fresh salad like Indian kachumber salad, and Onion raita.
Ingredients
- 1 whole Mackerel gutted , cleaned, and pat dried
- 1 large red bell pepper , chopped
- 2 large potatoes
- ½ cup cilantro
- 3 garlic cloves
- ½ inch ginger , peeled and chopped
- 2 tablespoons olive oil or just drizzle generously
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 lemon juiced
- 1 serrano pepper , optional
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt or pink salt to taste
Instructions
- Preheat your oven to 450°F (190°C).
- Scale and gut the mackerel fish. Rinse it thoroughly under cold water to remove any debris or blood. Use a sharp knife to make ½ to 1-inch diagonal cuts on both sides of the fish. Pat the fish dry with paper towels inside and out.
- Slice the potatoes into thin, even slices. Season the sliced potatoes with salt and pepper to taste. Be mindful not to oversalt, as we will be seasoning the marinade.
- Line a large baking sheet with aluminum foil. Drizzle a bit of oil on the aluminum foil to prevent the potatoes from sticking.
- In a food processor or blender, combine the chopped red bell pepper, cilantro, garlic cloves, chopped ginger, olive oil, ground coriander, ground cumin, lemon juice, serrano pepper (if using), freshly ground black pepper, and salt.
- Blend or process the ingredients until you have a smooth paste-like consistency. Adjust the salt according to your taste preferences.
- Place the sliced potatoes on the greased baking sheet. Apply the marinade inside the scoring, in the guts, and on the skin on both sides of the mackerel, then place it on the sliced potatoes.
- Spread the seasoning mixture generously over the surface of the mackerel, covering it evenly on both sides. You can use a brush or your hands to coat the fish thoroughly with the seasoning mixture.
- Bake for approximately 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary depending on the size and thickness of the mackerel.
- Broil the fish for 1 minute to give a beautiful chard flavor to the skin.
- Once the mackerel is cooked, carefully transfer it to a serving platter. Garnish with lemon wedges if desired. Serve the mackerel hot, alongside your favorite salad or side dish. (See recipe content for serving ideas)
Notes
Cooking time may vary based on the size of the whole mackerel. Generally, a 12-15 ounce fish takes about 20-25 minutes at 450°F to fully cook through. Smaller fish may require less time. Mackerel fillets typically take 12-15 minutes at 450°F to fully cook through.
Nutrition Information
Serving: 2g ,Calories: 266kcal ,Carbohydrates: -27g ,Protein: 13.4g ,Fat: 21.9g ,Potassium: 47mg ,Fiber: 1g ,Sugar: 1.5g ,Calcium: 36mg ,Iron: 1mg
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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