Whole Baked Mackerel with Lemon and Rosemary Recipe
Whole Baked Mackerel with Lemon and Rosemary is a simple yet elegant dish perfect for seafood lovers. The mackerel is seasoned with aromatic rosemary, zesty lemon slices, and a touch of garlic, enhancing its natural flavors. Serve it with a side of vegetables or fresh salad for a complete, wholesome meal.
Servings 2 servings
Calories 170kcal
Ingredients
- 1 mackerel (cleaned and gutted)
- 2-4 lemon slices
- 2 tbsp. olive oil
- 1 rosemary spring
- salt and ground black pepper for seasoning
- butter
Instructions
- Preheat oven to 350°F/180°C.
- First, we need to clean the mackerel. Remove the head from the body, remove all the guts from the cavity, and nicely rinse it under cold running water. Pat it dry with paper towels in the end.
- Take a large piece of good-quality aluminum foil and fold it in half, shiny side from the outside. You should make enough space for your mackerel to be fully wrapped. Cover fish in olive oil and drizzle some oil over foil. Season mackerel with salt inside and outside.
- Cut the lemon into slices and place them inside the fish together with a small pat of butter.
- Lay rosemary spring on the mackerel and sprinkle over with black pepper, freshly ground black pepper is always the better choice.
- Wrap the fish tightly in the foil; place it on the baking tray. Bake mackerel for 20 minutes at 350°F/180°C. If you like fish to be crispier outside but still juicy inside, do not bake mackerel longer than stated. It will only become dryer. Here is a tip for you: just increase the temperature to 400°F/200°C.
- Remove from heat, cut through the foil and let the first steam out. Add some fresh lemon slices and serve! Bon appetite!