Mediterranean Oven Roasted Spanish Mackerel

Oven roasted Spanish mackerel with garlic, fresh herbs, and lemon. This healthy Mediterranean fish recipe is simple to prepare, flavorful, and perfect with salads, rice, or vegetables.

Ingredients

• 3 large garlic cloves
• 1 tsp salt, plus more for seasoning
• 1 tsp ground coriander
• ½ tsp ground cumin
• ¼ cup finely chopped fresh parsley
• ¼ cup finely chopped fresh dill
• 1 ½ lb whole Spanish mackerel, cleaned and gutted (head on)
• 1 lemon, thinly sliced
• Early harvest extra virgin olive oil
• 2–3 tbsp fresh lemon juice

Optional Sides

• 3-ingredient Mediterranean salad or Fattoush salad
• Mediterranean potato salad
• Sliced garden vegetables, salted and drizzled with olive oil
• Tahini sauce
• Lebanese rice

Instructions

Prepare the Oven and Herbs

1. Preheat the oven to 350°F and place a roasting sheet pan inside to warm.
2. Using a mortar and pestle, crush the garlic with 1 tsp salt until smooth. Add the coriander and cumin, continuing to crush. Mix in the parsley and dill to create an herb paste.

Prepare the Fish

3. Pat the mackerel dry, inside and out. Remove the dark vein along the back of the cavity, if present. Lightly open the cavity with a knife, if needed.
4. Salt the inside and outside generously. Place the fish on a large piece of lightly oiled foil, large enough to fully enclose it.

Stuff and Roast

5. Stuff the fish cavity with lemon slices and the garlic-herb mixture. Drizzle generously with olive oil.
6. Fold the foil over the fish lengthwise and seal tightly to trap the steam. Place the foiled fish on the preheated sheet pan.
7. Bake in the oven for 30–40 minutes, depending on thickness, until the fish is cooked through and flakes easily with a fork.

Finish and Serve

8. Remove from the oven and drizzle with fresh lemon juice. Serve immediately with your choice of Mediterranean sides or salads.

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Why You’ll Love This Recipe

• Healthy, flavorful, and full of Mediterranean herbs and spices.
• Simple preparation that locks in moisture and flavor.
• Perfect for weeknight dinners or special occasions.
• Pairs beautifully with fresh salads, rice, or roasted vegetables.

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Tips

• Ensure the fish is patted dry for a crispier finish.
• Use a sharp knife to open the cavity fully for even stuffing.
• Foil-trapping helps the fish stay moist while baking.
• Adjust baking time based on fish thickness for perfect doneness.

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Variations and Substitutions

• Fish: Use sea bass, trout, or snapper instead of mackerel.
• Herbs: Substitute cilantro or basil for parsley and dill for a different flavor.
• Spices: Add paprika, turmeric, or chili flakes for extra kick.
• Cooking method: Grill the fish in foil packets for a smoky flavor.

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FAQs

Can I use frozen mackerel?
Yes, thaw completely and pat dry before stuffing and roasting.

How do I know when the fish is cooked?
The flesh should flake easily with a fork and be opaque throughout.

Can I prepare the fish ahead of time?
You can prep and stuff the fish in advance, keeping it in the fridge until ready to bake.

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Serving Suggestions

• Serve with Lebanese rice or quinoa for a filling meal.
• Pair with Mediterranean potato salad, garden vegetables, or a light fattoush salad.
• Drizzle with tahini sauce for added flavor.
• Garnish with fresh lemon slices and herbs for a restaurant-style presentation.