Baked Mackerel
Baked mackerel with lemon and spices is an easy, flavorful dish that keeps the fish moist and tender. A bright lemon-marinate and a pinch of your favorite fish seasoning add a gentle citrus note and aromatic depth, making this a reliable choice for weeknight dinners or casual gatherings. Curious how salmon calories change with the cooking method? Here's a full breakdown of salmon calories - raw, baked, grilled and smoked.
Caloric content: 350kcal
Prepare the fish
Rinse the mackerel thoroughly and remove the entrails. You can remove the head if you prefer or leave it on. Pat the fish dry with paper towels so the surface is dry before seasoning.
Season
Sprinkle the fish inside and out with the fish seasoning, salt, and black pepper to taste. Rub the spices gently so they coat the skin and cavity evenly.
Add lemon and marinate
Slice the lemon into rounds and place some slices inside the cavity and along both sides of the fish. Wrap the fish in plastic wrap or place it in a sealed bag and refrigerate for at least 30 minutes, up to 2 hours, for better flavor.
Prepare for baking
After marinating, remove any excess lemon slices, leaving 2–3 inside the cavity for aroma. Wrap the mackerel tightly in a double layer of aluminum foil to keep the juices locked in during baking.
Bake
Preheat the oven to 180°C (350°F). Place the wrapped fish on a baking sheet and bake for about 40 minutes. The fish is done when the flesh flakes easily from the bones and is tender.
Serve
Cut the mackerel along the backbone and portion it out. Serve immediately with rice, roasted potatoes, or a fresh salad. Refrigerate any leftovers in a tightly sealed container for up to 2 days.
Serve the mackerel hot, split along the backbone, alongside rice, roasted potatoes, or a simple green salad. Store leftovers in an airtight container in the refrigerator for up to 2 days. For variations, add garlic or fresh herbs before baking, or roast the fish together with sliced vegetables for a one-pan meal.
