Juicy oven-roasted mackerel rubbed with a bold garlic and paprika marinade is a simple dinner with big, smoky flavor. Roasted in little parchment boats, the fish stays moist while its skin turns beautifully golden and aromatic. If you enjoy baked fish, try our Pan-Fried Mackerel and our Baked Fish in Cream Sauce as well.
Ingredients
- 2 mackerel
- 2-3 garlic cloves, minced
- 1 tsp paprika
- 1-2 tsp fish seasoning
- Pinch of salt
- 1-2 tbsp vegetable or olive oil
Instructions
- Clean, gut, wash and pat the mackerel dry.
- Marinade: mix the minced garlic, paprika, fish seasoning, salt and oil into a thick paste.
- Rub the fish inside and out.
- Form little boats from parchment paper, folding up the edges.
- Bake at 180°C (350°F) for 20-25 minutes — no longer, so the fish stays juicy.
Tips
- Pat the fish very dry before rubbing in the marinade so the paste clings well.
- Do not overbake; mackerel dries out quickly once it passes the juicy stage.
- For general fish-cooking guidance, see Allrecipes and the guides at Serious Eats.
Nutrition: per 100 g: 202 kcal, protein 13.3 g, fat 8.8 g, carbs 17.4 g.